Crab Quiche
Source of Recipe
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List of Ingredients
Crab Quiche
1 prepared 9-inch pastry shell, or your favorite recipe
2 eggs plus 2 egg yolks
3/4 cup (180 ml) whole milk
3/4 cup (180 ml) heavy cream
2 Tbs (30 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Cayenne pepper to taste (optional)
1 cup (250 ml) canned or cooked fresh crab meat
2 Tbs (30 ml) chopped fresh chives
Line the pie shell with aluminum foil and fill it with metallic pie
weights or dried beans or rice. Bake in a preheated 375F (190C) oven
for 15 minutes. Carefully remove the weights and foil and bake until
light golden brown, about 10 minutes more. Meanwhile whisk together
the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg, and
cayenne. Toss the crab meat with the chopped chives and spread evenly
over the bottom of the hot pie crust. Add the egg mixture and bake 30
to 35 minutes, until the tip of a knife comes out clean when inserted
about 1 inch (3 cm) from the edge of the crust. The center should be
slightly liquid but will firm up as it cools. Serves 6 to 8 as a
first course.Recipe
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