Dungeness Crab Quiche
|Chanterelles||1⁄2 Pound, cleaned, trimmed, and coarsely chopped|
|Shallots||4 , minced|
|Olive oil||1 Tablespoon|
|Dried dill weed||2 Tablespoon|
|Freshly squeezed lemon juice||1 Tablespoon|
|Hot pepper sauce/Freshly ground black pepper||1 Teaspoon, or to taste|
|Dungeness crabmeat||3⁄4 Pound (2 Cups)|
|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|
|Chilled water||3 Tablespoon (More, If Needed)|
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.
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.
Serving size: Complete recipe
Calories 2970 Calories from Fat 1757
% Daily Value*
Total Fat 171 g263.7%
Saturated Fat 89.8 g448.8%
Trans Fat 0 g
Cholesterol 1256.7 mg418.9%
Sodium 4671.3 mg194.6%
Total Carbohydrates 209 g69.6%
Dietary Fiber 18.7 g74.8%
Sugars 3.3 g
Protein 155 g309.8%
Vitamin A 189.7% Vitamin C 65.5%
Calcium 470.9% Iron 203.1%
*Based on a 2000 Calorie diet