Frijobel, produits alimentaires surgelés.
COM QUEIJO E TABASCO
500 g flour
1 teaspoon salt
200 g butter
20 tablespoon water
900 g Frijobel fish stew
2 packages of cream
200 g de pasteurized liquid egg
Fleur de sel
1 pinch of white pepper
1 a drizzle of extra virgin olive oil
Tabasco, as needed q.b.
4 cloves of garlic
200 g grated cheese
STEP BY STEP
Prepare the dough by mixing the flour with the salt. Add the butter, at room temperature, mixing well with your fingertips until you get a sort of bran.
Add the water little by little and knead until you get an elastic dough that doesn't stick to your hands. Divide the dough into 12 equal parts, forming small balls.
Cover them with cling film and refrigerate for 30 minutes. Roll out each part of the dough and make circles with it on a floured surface (the dough should be a little thick).
Place each circle of dough on small, beaded tartlet shapes, shape them and cut off the excess. Prick the dough with a fork and reserve.
Break the crab leg and remove all its meat, reserve it. Heat a little olive oil, add the garlic cloves and add the seafood.
Season with salt, tabasco and pepper- Sauté for 5 minutes. Discard the shells and the shrimp shells. Add a good portion of seafood to each mini quiche and add a little crab meat and another portion of grated cheese.
Beat the eggs, add the cream and season with salt and pepper. Drizzle each quiche with this mixture until the moulds are filled.
Take them to the oven, previously heated to 200ºC for about 20 minutes, or until the dough is cooked and the quiches are golden. Serve warm or cold.
