Misha's Crab QuicheSubmitted by: MISHA_T
IntroductionA crabby quiche that's good for brunch or dinner. I make this with only half the heavy cream substituting 1 cup with light or fat free half and half. The calories are calculated for that. If calories and fat are not an issue, go with 2 cups of heavy cream. You really need the heavy cream in some quantity. Bon Appetite! A crabby quiche that's good for brunch or dinner. I make this with only half the heavy cream substituting 1 cup with light or fat free half and half. The calories are calculated for that. If calories and fat are not an issue, go with 2 cups of heavy cream. You really need the heavy cream in some quantity. Bon Appetite!
1 ¼ cups all-purpose flour
6 tablespoons cold, unsalted butter, cut into ½-inch cubes
2 tablespoons vegetable shortening
¼ teaspoon salt
3 to 4 tablespoons ice-cold water
½ lb premium lump crabmeat
1 Cup Liquid Egg Substitute (Equals 4 large eggs)
2 cups heavy or whipping cream (Nutrition info reflects split of cream and fat free half n half)
2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
½ teaspoon salt, to taste
¼ teaspoon pepper, to taste
Dash (1/16 teaspoon) freshly grated nutmeg
½ cup Gruyere cheese, coarsely shredded
½ cup Swiss cheese, coarsely shredded
Chill your hands with cold, running water from the tap and dry thoroughly. In a medium bowl, rub together flour butter, shortening, and salt until it resembles cornmeal with a few larger lumps throughout. Using a fork, toss the flour mixture with the ice water until it just sticks together to form a ball. (Alternately, you can use a food processor on pulse-mode for this step.)
Divide dough into 2 portions, gently roll into a ball and flatten into a 6-inch disk with your palm. Wrap in plastic wrap and chill for 2 hours.
Roll out both portions of dough to form one 12-inch circle. Fit the dough into a deep-dish 9-inch pie plate and trim the excess dough, leaving ½-inch overhang for fluting, and fold under to thicken crust edges. After fluting edges, gently prick surface with a fork, loosely line with a parchment paper circle cut to fit over entire surface of pastry, and then chill for 45 minutes. Preheat oven to 375 degrees.
Fill lined pastry half full with dried beans, rice, or pie weights and bake until pastry is light golden brown, about 15-20 minutes. Remove from oven and allow to cool on a baking sheet while making quiche filling.
Whisk together eggs, cream, and seasonings, and then stir in crabmeat and cheese. Carefully pour into prepared pastry shell and bake for 50-60 minutes. The quiche is done when a small knife inserted near the center comes out wet, but clean and it is puffed and golden brown. (If the pastry edges brown too quickly near the end of baking, tent them loosely with foil or pie shields.)
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MISHA_T.