Wednesday, January 11, 2012

Crab Quiche

Happy New Year, Dollinks! I’m working hard on other projects, but still need to cook! When my friend Mary joined us for dinner last night, I thought of you at once, thinking you might enjoy the dish I served her. Crab Quiche is a simple but delicious meal that is always popular with guests. For a light dinner, serve it with a mixed green salad; for a more substantial meal, add vegetables and warm biscuits. 
A quiche is a single-crust pie with a savory egg-based filling. Real men do eat it: This easy meal is one of Ron’s favorites! If you make the pastry in advance, the filling takes almost no time at all. To serve a crowd, I recommend making two quiches - one with, and one without crab, for dietary restrictions and preferences. Fill your second quiche with spinach and ricotta, or mushrooms and onions, or broccoli and cheese ... ideas abound! Crab Quiche is an excellent lunch or dinner dish because - once it’s finished baking - it needs to rest 30 min. with the oven turned off, giving you time to enjoy a crisp glass of white wine and an appetizer with your guests. By the way ... The leftovers make a great breakfast! 
Crab Quiche:
See my recipe for Bride’s Pastry posted Oct. 24, 2011 or use the vegetable oil shortening recipe posted June 14, 2012. For perfect pastry, please review the method and photographs I gave on those dates before proceeding, as below.

To Prepare the Bottom Crust for the Quiche:
Preheat oven to 350 deg. F. Using a 10-in. quiche dish, roll out crust with an overhang of at least an inch, being careful not to stretch pastry. Trim overhang evenly to about ¼ in., adding bits of pastry to reinforce edge to an even thickness. Fold pastry underneath itself. Unlike a pie, the edge of a quiche is not fluted high; allow edge to stand slightly above quiche dish or press into edge of dish. To prevent air bubbles from distorting and breaking pastry, prick sides and bottom of pastry with fork tines. Line with parchment, cutting to fit inside quiche. Freeze at least 10 min. or until needed. Just before crust enters oven, add a handful of pie weights (available in kitchen stores) or dried beans (not as heavy, but a reasonable substitute) to parchment paper lining crust. Bake 10 min., just until pastry starts to brown. Remove from oven and set aside. Gently spoon off pie weights and peel away parchment paper. Set aside.

Trim pastry overhang evenly to about 1/4-in. from edge of dish

Fold pastry under to strengthen, making straight edge or
fluting slightly with reversed handle of a small knife 

Prick sides and edges. Imperfections in pastry
edge will not show when quiche is filled and baked

Line with parchment trimmed to fit. Freeze.
Add pie weights so crust will remain flat and unbroken

To Prepare the Quiche:
4 eggs
1 c. heavy cream or ½ c. evaporated milk and ½ c. light cream
½ tsp. salt
½ tsp. black pepper
1 tsp. hot sauce 
1 c. shredded Monterey Jack cheese
¼ c. grated Parmesan cheese
1 green onion, finely chopped
½ lb. fresh crabmeat, leg and claw meat included or artificial crab meat, flaked 
In a large bowl, whisk together the eggs, cream, seasonings, and hot sauce. Stir in shredded cheeses, green onion and crab. Blend well and pour into partially cooked pie shell. Bake 30 minutes in preheated oven. When quiche finishes baking, turn off oven heat, leaving oven door closed. Let quiche rest inside oven 30 min. longer. Garnish with a flourish of paprika. Serve at once. Makes 6-to-8 portions.

Whisk together eggs, cream, and seasonings

Stir in crab
A closer view: Add 1/2 lb.

In goes 1 c. shredded Monterrey Jack!

And 1/4 c. Parmesan ...
And a generous handful of green onion

Hot from the oven!

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