Mini Crab-Lime quiches

I guess you have to read this one first before embarking on slaying the great white and serving the eggs to the unsuspecting audience....

This is what you'll need:

2 eggs, beaten
200 gr canned crabmeat, drained
2 ts lime juice
1 heaped tbs lime zest
180 ml coconut milk
1 tbs chives (vary with chili-flakes, lemongrass, ginger...)
pepper and salt (preferrably fresh ground)
1 package (10 square sheets) puff pastry

mini-muffin pans

and this is what you do with it:

Butter or spray the muffinpans. Combine all the above mentioned ingredients in a bowl and mix. Cut out little rounds of puff pastry (use a sharp edged cutter) that will cover the bottom of the holes in yr muffin pans. (They don't need to go all the way up the edge, just make sure the bottom is covered). Use 1 tbs of the filling and spoon it over the puff pastry.

bake for 20 minutes on 200C

That's all folks!

Note 1: Depending on the size of your muffin pans you're supposed to get approx 24 quiches, I think my mini muffinpans are very very mini, so I got almost 45 quiches out of this quantity!

Note 2: Prepare in advance, freeze and reheat for a couple of minutes in a hot oven.