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Dungeness Crab Quiche

Canadian.Recipes's picture
Ingredients
  Chanterelles 1⁄2 Pound, cleaned, trimmed, and coarsely chopped
  Shallots 4 , minced
  Butter 1 Tablespoon
  Olive oil 1 Tablespoon
  Dried dill weed 2 Tablespoon
  Freshly squeezed lemon juice 1 Tablespoon
  Salt To Taste
  Hot pepper sauce/Freshly ground black pepper 1 Teaspoon, or to taste
  Dungeness crabmeat 3⁄4 Pound (2 Cups)
  Eggs 3
  Half and half 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Minced cilantro/Flat leaf parsley 2 Tablespoon (For Garnish)
For pastry crust
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Butter 6 Tablespoon, cut into pieces
  Salt 1⁄2 Teaspoon
  Chilled water 3 Tablespoon (More, If Needed)
Directions

FOR THE CRUST, combine the flour, butter, and salt in a food processor and process until the mixture has the texture of coarse crumbs.
Add the water and pulse until the mixture just begins to form a ball, adding a little more water if needed.
Turn the dough onto a work surface, form it into a ball, and wrap it in plastic.
Chill for at least 1 hour.
PREHEAT THE OVEN to 375°F ON A LIGHTLY FLOURED work surface, roll the dough into a circle about 14 inches in diameter.
Line a 10-inch pie pan with the dough, fluting the edges and trimming the excess as necessary.
Place a sheet of foil over the dough and cover the bottom with pie weights or dried beans.
Bake the crust for 10 minutes; remove the foil and weights and continue baking until it is set and lightly browned, 18 to 20 minutes.
Let cool.
REDUCE THE OVEN to 350°F.
HEAT A NONSTICK SKILLET over medium-high heat, add the mushrooms, and cook until they become tender and the liquid they release has evaporated, about 5 minutes.
Add the shallots, butter, and oil and saute until the shallots are tender but not browned, 2 to 3 minutes.
Stir in the dill and lemon juice, adding salt and hot pepper sauce to taste.
Take the skillet from the heat.
PICK OVER THE CRABMEAT to remove any bits of shell or cartilage.
Add it to the skillet and stir until well mixed; set aside.
IN A MEDIUM BOWL, combine the eggs with the half-and-half and all but 2 tablespoons of the Parmesan cheese.
SPREAD THE CRAB MIXTURE evenly in the pie sheU.
Pour the egg mixture over it and sprinkle the reserved Parmesan cheese over the top.
Bake until a knife inserted into the quiche comes out clean, 35 to 40 minutes.
Remove from the oven, sprinkle with the cilantro, and let sit 5 minutes before cutting to serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Crab
Interest: 
Everyday
Cook Time: 
40 Minutes

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