Crab Quiche

Crab Quiche
Photo by Romulo Yanes

Ingredients

  • 1 9-inch glass or ceramic deep-dish pie plate
  • 2 tablespoons fresh chives
  • ½ teaspoon salt
  • 2 tablespoons fresh cilantro
  • 2 tablespoons parsley
  • 4 large eggs
  • ¼ teaspoon salt
  • + 13 more ingredients
    • 1 pastry or bench scraper
    • pie weights or raw rice
    • ½ teaspoon seafood seasoning such as Paul Prudhomme's
    • 1 1-lb king crab leg, frozen, or 1/2 lb lump crabmeat
    • ¼ teaspoon black pepper
    • 1 ¼ cups all-purpose flour
    • 2 ounces coarsely grated Swiss cheese
    • 2 ounces coarsely grated Monterey Jack cheese
    • 6 tablespoons unsalted butter
    • 2 tablespoons vegetable shortening
    • 2 cups heavy cream
    • 1/8 teaspoon freshly grated nutmeg
    • 4 tablespoons water

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. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (o...

View full recipe at Epicurious

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