Sambal Mini Crab and Lime Quiche

2 -3 sheets frozen puff pastry,thawed
2 eggs
¾ cup coconut milk or cream
Finely grated rind of 1 small lime
2 tsp lime juice
200g crab meat (I bought the readymade crabmeat sold in market /supermarket)
2 tbsp chopped chives
2 tbsp sambal paste


Preheat oven to 210C .Cut rounds of pastry,about 8cm ,to line patty tins.
In a wok, add in sambal paste and crab meat.Combine together until dried about 3 mins.Dont cook to long since the crab meat cooks fast. Beat the eggs lightly in a small bowl and add all the ingredients into it except chives.Mix in the crab sambal too.Place 1 tbsp or more(depending on the size of your patty tin) in each pastry case topping up with chopped chives..
Bake for 20mins or until golden brown.
Quiches will rise during cooking then deflate slightly.Serve warm or room temperature.

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