Crab Quiche

Name: Crab Quiche
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 0 teaspoons black pepper; 454 grams king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over; 4 larges eggs; 296 milliliters all-purpose flour; 2 Tbsps finely chopped fresh chives; 2 Tbsps finely chopped fresh cilantro; 2 Tbsps finely chopped fresh parsley; 473 milliliters heavy cream; 3 Tbsps ice water; 118 milliliters oz coarsely grated Monterey Jack cheese; 0 teaspoons freshly grated nutmeg; 1 teaspoons salt; 1 teaspoons seafood seasoning such as Paul Prudhommes; 118 milliliters oz coarsely grated Swiss cheese; 6 Tbsps 3/4 stick cold unsalted butter, cut into 1/2-inch cubes; 2 Tbsps cold vegetable shortening

The recipe Crab Quiche could satisfy your Mediterranean craving in roughly 4 hours. This recipe serves 8. Watching your figure? This pescatarian recipe has 477 calories, 12g of protein, and 40g of fat per serving. Head to the store and pick up chives, seafood seasoning such as paul prudhomme's, coarsely swiss cheese, 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. Plenty of people really liked this main course.

Instructions

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.

Ingredients you will need

Shortening

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Blender

Bowl

Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Ingredients you will need

Water

Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)

Ingredients you will need

Water

Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Line shell with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.

Equipment you will use

Oven

Aluminum Foil

If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.

Ingredients you will need

Crab

Meat

Equipment you will use

Knife

Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.

Ingredients you will need

Seafood Seasoning

Crabmeat

Nutmeg

Pepper

Cream

Herbs

Egg

Salt

Equipment you will use

Whisk

Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Dough can be chilled up to 1 day.

Ingredients you will need

Dough

Let stand at room temperature 10 minutes before rolling out.

Equipment

Ingredients

Servings:

0teaspoons

black pepper 454grams

king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over 4larges

eggs 296milliliters

all-purpose flour 2Tbsps

finely chopped fresh chives 2Tbsps

finely chopped fresh cilantro 2Tbsps

finely chopped fresh parsley 473milliliters

heavy cream 3Tbsps

ice water 118milliliters

oz coarsely grated Monterey Jack cheese 0teaspoons

freshly grated nutmeg 1teaspoons

salt 1teaspoons

seafood seasoning such as Paul Prudhomme's 118milliliters

oz coarsely grated Swiss cheese 6Tbsps

3/4 stick cold unsalted butter, cut into 1/2-inch cubes 2Tbsps

cold vegetable shortening

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. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.