Wednesday, November 20, 2013

Crab Quiche

This recipe comes to you via the executive chef at
The Pampered Chef

Crab Quiche 

1 7 1/2-ounce boxed, refrigerated pie crust, at room temperature, fitted into deep dish baker
1 pound jumbo lump crabmeat, the best available, undrained
4 ounces diced shallots or sweet onion
8 ounces grated Gruyere or Swiss cheese
2 tablespoons Flour
3 jumbo eggs
1 cup heavy or whipping cream
1/2 cup mayonnaise
1 teaspoon lemon juice, preferably fresh,
2 teaspoon old bay seasoning more or less, to taste
additional flour, for preparing quiche dish

Step 1. Place the shallots (or onion), cheese and flour in mixing bowl.
Step 2. Using two forks, toss, as you would a salad, until shallots and cheese are evenly coated in the flour.
Step 3. Using a spatula, fold in the crabmeat, just enough to evenly incorporate it into the cheese mixture. You don't want to break up or mash the big lumps of crabmeat.
Step 4. Sprinkle a light coating of flour evenly over bottom of prepared pastry shell.
Gently spoon the crabmeat mixture into shell. Distribute the mixture evenly, mounding it slightly towards the center, but do not compress the mixture or press down. You want it to remain light and airy.
Step 5. In a 1-quart measuring bowl, whisk together the eggs, cream, mayonnaise, lemon juice and old bay.
Slowly drizzle the cream mixture over and around the top surface of the crab mixture. Go very slowly, so as to give the liquid all the time it needs tto drizzle down into the cracks and crevasses of the light and airy crab mixture.
Step 6. The quiche is now ready to bake on center rack of preheated 350 degree oven for 50 minutes.
Quiche will be golden brown, puffed throughout and a knife inserted into the center will come out clean.
Remove from oven and cool on rack, about 30-60 minutes, prior to slicing and serving warm or at room temperature.

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