Crab and Gruyere quiche, mango mayo

Pre heat the oven to 175°C and brush a 23 cm quiche tin with olive oil.

Slice 2 shallots in thin rings and sweat them in olive oil for a few minutes.

Whisk 350 ml milk with 100g flour, then (one at the time) add 3 eggs and keep whisking to make a batter.

Season with pepper and salt and with 1 tbsp hacked parsley.

Finally fold 200g crab meat, 100g grated Gruyere and the shallots trough the batter and pour into the tin.

Bake in the oven for 40 mins.

In the meantime use the blender for making the sauce from 3 tbsp mayo, 1/4 ripe mango, 1/8 tsp sambal oelek, the juice from 1/4 lemon, salt and black pepper

(Recipe quiche: Nederlands Visbureau, sauce: food and friends)

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