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Crab Quiche Recipe
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A French Classic 'Quiche' made with crab
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Crab Quiche Recipe Ingredients:
For the Pastry:
1 1/4 cups all-purpose flour
6 tablespoons cold, unsalted butter, cut into ½-inch cubes
2 tablespoons vegetable shortening
1/4 teaspoon salt
3 to 4 tablespoons ice-cold water
For the Filling:
1/2lb premium lump crabmeat
4 large eggs
2 cups heavy or whipping cream
2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
Dash (1/16 teaspoon) freshly grated nutmeg
1/2 cup Gruyere cheese, coarsely shredded
1/4 cup Swiss cheese, coarsely shredded
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Crab Quiche Recipe Directions:
To prepare Pastry -
Chill your hands with cold water. In a bowl, rub together flour butter, shortening, and salt until it resembles cornmeal with a few larger lumps throughout.
In a food processor, pulse the flour mixture with the ice water until it just sticks together to form a ball.
Divide dough into 2 portions, gently roll into a ball and flatten into a 6-inch disk with your palm. Wrap in plastic wrap and chill for 2 hours.
Roll out both portions of dough to form one 12-inch circle.
Fit the dough into a deep-dish 9-inch pie plate and trim the excess dough, leaving 1/2 inch overhang for fluting, and fold under to thicken crust edges.
After fluting edges, gently prick surface with a fork, loosely line with a parchment paper circle cut to fit over entire surface of pastry, and then chill for 45 minutes. Preheat oven to 375 degrees.
Fill lined pastry half full with dried beans, rice, or pie weights and bake until pastry is light golden brown, about 15-20 minutes. Remove from oven and allow to cool on a baking sheet while making quiche filling.
For the Filling: -
Whisk together eggs, cream, and seasonings, and then stir in crabmeat and cheese.
Carefully pour into prepared pastry shell and bake for 50-60 minutes.
Serve hot
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