Crab quiche

August 6, 2009 13:59 – 13:59

The quiche

1 lb of lump crab meat

1 bunch of green onions, chopped coarsely

1 cup of shredded Swiss cheese

8 eggs

1 cup half-and-half (I used heavy cream, instead)

1 tsp clam base (my sister uses Superior Touch Better than Bouillon Clam Base—yes, that’s exactly what it’s called) (I couldn’t find clam base in five Virginia stores I checked; my sister bought hers in Maine; I pureed a can of baby clams and used 1 tablespoon of that. Yes, it did look disgusting.)

pepper to taste (I also added 1 tsp Old Bay Seafood Seasoning)

My sister uses a 10 inch round ceramic tart pan, but a deep dish pie pan would also work (I used a 9.5″ deep dish pie pan… larger would have worked better, as it took too long for the middle to set up)

Spread the crab meat evenly in the bottom of the pan. Sprinkle the onion and cheese evenly over the crab meat.

Put the clam base in a large mixing bowl. Whisk in the eggs until they are well beaten. Whisk in the half-and-half (or cream) and the pepper (and Old Bay, if you’re using it)

Pour the egg mixture evenly over the crab/onion/cheese.

Bake at 350 for about 45-50 minutes. Stick a knife in it to make sure it comes out clean.

Note: The higher the depth/diameter ratio of the pan, the longer it will take for the middle to cook. You can loosely cover the top with foil for the first 40-45 minutes to keep it from getting too brown on top.

A higher crust/non-crust ratio would also be better, IMO. When I do this again, I will use a regular pie pan, and I will reduce the filling ingredients by about ½.

My pie crust ratio (for the deep dish version):

2 cups of unbleached all purpose flour

2/3 cups of cold shortening or lard (I use Crisco)

1 teaspoon of salt (I use freshly ground sea salt)

1/8 to 1/4 cup of ice water

Sift or whisk salt into flour

Use a pastry cutter to cut the shortening into the flour; keep cutting until you see little lumps (very coarse cornmeal). Those little lumps will become flakes.

Using a fork, quickly stir about half the water into the flour/shortening/salt mixture. Slowly add by tablespoonfuls until the mixture is tacky enough to stick together (so it can form a ball). Continue forking until it forms a ball.

Press ball onto floured pastry cloth and flatten to about 6″ in diameter.

Gently roll to about 1/8″ in thickness—i.e., about 1″ in diameter larger than the size of the pie pan; add flour as needed to keep the dough from sticking to the pastry cloth and rolling pin.

Carefully place the pie crust into the pan, gently pushing into position.

If you’re going to use this pie crust for a dessert/pudding pie (butterscotch or chocolate, for example) instead of for quiche, use a fork to punch lots of little holes in the bottom—this will keep the crust from bubbling up when cooking. Bake in a 360 degree oven for about 15 minutes, or until slightly brown.

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