Crab and Mushroom Quiche

Name: Crab and Mushroom Quiche
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 0 teaspoons baking powder; 147 grams 1/2 package garlic and herb cheese spread (such as Boursin®); 2 Tbsps butter; 118 milliliters butter-flavored shortening; 1 pinch celery salt; 8 cremini mushrooms, thinly sliced; 1 egg; 3 eggs; 296 milliliters all-purpose flour; 0 teaspoons minced garlic; 4 green onions, chopped; 8 servings salt and ground black pepper to taste; 237 milliliters heavy whipping cream; 3 Tbsps ice water, or as needed; 177 milliliters shredded Italian cheese blend; 227 grams lump crabmeat, drained; 3 dashes hot pepper sauce (such as Franks RedHot®), or to taste; 1 red bell pepper, diced; 0 teaspoons salt

Crab and Mushroom Quiche might be just the main course you are searching for. This pescatarian recipe serves 8. One portion of this dish contains approximately 15g of protein, 39g of fat, and a total of 486 calories. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. Head to the store and pick up ice water, celery salt, cheese blend, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Whisk flour, 1 egg, salt, and baking powder together in a bowl;

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Egg

Equipment you will use

Whisk

Bowl

Add butter-flavored shortening into flour mixture and combine by hand until mixture resembles coarse crumbs. Stir ice water into the mixture, adding enough so the dough just holds together. Form dough into a ball, wrap in waxed paper, and refrigerate 30 minutes.

Ingredients you will need

Shortening

Water

Butter

Dough

All Purpose Flour

Wrap

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Generously flour a large sheet of waxed paper and roll the dough out to an even circle about 11 inches across; fit crust into a 9-inch pie dish. Press edges of dough gently over rim of crust.

Ingredients you will need

Crust

Dough

All Purpose Flour

Roll

Equipment you will use

Pie Form

Bake the crust in the preheated oven until lightly browned, 6 to 7 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Reduce oven heat to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Heat butter in a large skillet over medium heat; cook and stir mushrooms, green onions, and red bell pepper in the hot butter until vegetables soften, about 7 minutes; stir in garlic and cook a few minutes more. Season vegetables with salt and black pepper.

Ingredients you will need

Salt And Pepper

Red Pepper

Green Onions

Vegetable

Mushrooms

Butter

Garlic

Equipment you will use

Frying Pan

Whisk cream, eggs, celery salt, and hot sauce together in a bowl until thoroughly combined; stir crabmeat and mushroom mixture into egg mixture. Crumble about 3/4 of the herb cheese spread into the bottom of the crust and pour crabmeat mixture over the cheese spread. Crumble remaining herb cheese spread into crabmeat filling and spread Italian cheese blend over the top.

Ingredients you will need

Italian Cheese

Crust

Celery Salt

Hot Sauce

Crabmeat

Mushrooms

Cream

Egg

Equipment you will use

Whisk

Bowl

Bake in the oven until crabmeat filling is set and cheese topping is lightly golden brown, 30 to 35 minutes.

Ingredients you will need

Crabmeat

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

baking powder 147grams

1/2 package garlic and herb cheese spread (such as Boursin®)2Tbsps

butter 118milliliters

butter-flavored shortening 1pinch

celery salt 8

cremini mushrooms, thinly sliced 1

egg 3

eggs 296milliliters

all-purpose flour 0teaspoons

minced garlic 4

green onions, chopped 8servings

salt and ground black pepper to taste 237milliliters

heavy whipping cream 3Tbsps

ice water, or as needed 177milliliters

shredded Italian cheese blend 227grams

lump crabmeat, drained 3dashes

hot pepper sauce (such as Frank's RedHot®), or to taste 1

red bell pepper, diced 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.