Crab & Lime Quiches w/ Coconut Cream

Mini pastries are the ultimate party food.

These bite-sized beauties are a unique take on the mini quiche, bringing in some punchy asian flavours with traditional french pie crust to delight your guests with the unexpected!

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To prepare the Crab & Lime Quiches w/ Coconut Cream

Equipment: Patty tins

Oven temp: 200C, 180C Fan

Cut 18 rounds from the puff pastry using an 8cm/3 ¼ inch cutter and put them into the tin.

Beat the eggs lightly in a small bowl and add the coconut cream, lime zest, lime juice, crab meat and chives.

Season with salt and pepper. Spoon 1 tbsp filling into each pastry case. Bake for about 20 minutes or until golden. The quiches will rise during cooking, then deflate slightly. Serve warm.


  • Makes 18 crab tarts

2 sheets ready rolled puff pastry

2 eggs

185ml coconut cream

Finely grated zest of 1 lime

2 tsp lime juice

200g fresh crab meat (or if unavailable, buy frozen crab meat and allow to defrost)

1 tbsp chopped chives

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