Crab and green onion quiche, livened with tomato paste, Madeira and freshly grated cheese. I used frozen puff pastry for the shell, baking it for 5 minutes in the dish before adding the filling and baking some more. This simple substitution makes for an elegant meal on the table in very little time. Again, the recipe is from the illustrious Julia Child's Mastering the Art of French Cooking.

Note: I don't have a proper pie server so my pieces came out ragged. The quiche could have used a couple more minutes in and out of the oven for a tad more firmness. I also don't think the puff pastry needs separate cooking time but perhaps a traditional crust might.