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    Crab Quiche


    Source of Recipe


    Food TV Network

    List of Ingredients




    1 3/4 cups flour
    1/2 cup cold unsalted butter, cut 1/2" cubes
    1 egg
    1 teaspoon salt
    2 tbl. iced water -- (2 to 3)
    1 bunch watercress, cleaned and fine chopped
    8 ounces cooked crabmeat, picked clean
    1 tablespoon whole grain mustard
    2 eggs
    2 egg yolks
    3/4 cup heavy cream
    2 tablespoons sherry
    1/4 teaspoon fresh grated nutmeg
    1/4 teaspoon salt
    1/8 teaspoon cayenne

    Recipe



    In a large bowl, combine flour, butter, egg, salt and 1 teaspoon water. Mix lightly with your fingertips until pastry forms pea-sized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water. Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or up to 3 days.

    In a small bowl, combine the watercress and crabmeat and toss well. Set aside. Preheat the oven to 375ºF and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from the center out, lifting the pastry, turning slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8-inch thickness. Lightly butter and flour a 8 by 12-inch tart pan with removable bottom, and line with pastry. Prick the bottom all over with a fork.

    Line the pastry with parchment or aluminum foil larger than the pan and fill the pan with weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and brush the mustard over the bottom of the pastry. Lower the oven temperature to 325ºF. In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading evenly. Pour custard over crab to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Remove tart shell and serve warm or room temp. Yield: 6 to 8 servings, or 16 appetizer servings.

 

 

 

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