Recipes

[LoLa]

Rustic Crab Quiche
(recipe source: garlicandzest.com)


This quiche was absolutely delicious. It was also last nights dinner with a salad. I (fully) understand that crab can be costly and we only have it on occasion. I'm really happy that I tried this because it's that good.


1 -9-inch pie pastry (I made my own because I have a recipe I love)
1 tablespoon olive oil
1 medium onion, chopped
4 extra large eggs
1 cup half and half
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4-1/2 teaspoon cayenne pepper
1 pound crab meat (preferably lump)
1 1/4 cups shredded gruyere cheese, divided
2 tablespoons fresh chopped parsley
2 tablespoons parmesan cheese


Instructions:
Preheat the oven to 350°. Line a baking sheet with parchment paper or a silpat. Place the pie pastry into a pie plate and press the crust firmly to the bottom and sides of the dish. Fold the overhanging parts under and use the tines of a fork or your fingers to create a decorative border. Place the pie plate on the baking sheet and set aside.

Heat the olive oil over medium high heat in a skillet. Add the onions and saute until tender, about 5 minutes. Set aside. Place the crab in a large mixing bowl. Pick through the meat with your fingers removing any cartilage or shells you might find. Add the sautéed onions and parsley.

In a small bowl, whisk the eggs with the half and half. Add the salt, pepper and cayenne, stirring to combine. Pour the egg mixture over the crab and stir. Add 1 cup of the gruyere cheese and stir until just combined. Transfer the crab mixture to the pie shell. Scatter the remaining gruyere cheese and parmesan on top of the quiche. Place the quiche in the oven and bake for 50 minutes to an hour until the center of the quiche is set. Remove from the oven and let it rest for 20 minutes before cutting.

Notes:
Can be made a day ahead and reheated in a 300° oven for 15-20 minutes.

[DiAnne]

This sounds great.  I was at the market yesterday and our fresh cleaned crab meat is currently over $42 a pound!

[birkin baby]

YUM!

[wildcat fan]

This looks delicious!

@LoLa Would you mind sharing your pie pastry recipe?  

[LoLa]

@wildcat fan

Hi! This crust is perfect for savory recipes and comes out beautifully.

1 1/4 cups all-purpose flour (plus more for work surface)

1 tsp sugar

1/4 tsp fine salt

1/2 cup (1 stick) cold, unsalted butter cut into cubes

3 to 5 Tbl ice water

Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. 

Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.

[alliswell]

Thanks for both the recipes, @LoLa 

Sounds delicious, can't wait to try. 

[wildcat fan]

Thank you so much @LoLa. I love crab, but I struggle with pie pastry crust.  Your recipes look easy to follow.  I will certainly try!

[ECBG]

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@wildcat fan wrote:

Thank you so much @LoLa. I love crab, but I struggle with pie pastry crust.  Your recipes look easy to follow.  I will certainly try!

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@wildcat fanThe secret is to handle it as little as you can.

[RespectLife]

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@wildcat fan wrote:

This looks delicious!

@LoLa Would you mind sharing your pie pastry recipe?  

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@wildcat fan

I was just going to ask the same thing!

Thank you @LoLa for both recipes!

[violann]

Made crustless= Paleo!!!!   YUMMY!