CRAB-MEAT QUICHE
A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).
Provided by David Tanis
Categories breakfast, dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
- Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
- Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
- Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 2 grams, TransFat 0 grams
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Roshan Patel
[email protected]This was the best quiche I've ever had! The crab meat was tender and flaky, and the cheese was melted and gooey. I will definitely be making this again.
Tokyoo Tokyo
[email protected]This quiche was a bit too eggy for my taste. I think I'll try a different recipe next time.
Andrea Wilson
[email protected]I'm not a big fan of quiche, but this one was really good. The crab meat was cooked perfectly and the filling was creamy and flavorful.
David Nieves
[email protected]This quiche is the perfect brunch dish. It's light and fluffy, and the flavors are amazing.
Tinuke Ariyo-Oshodi
[email protected]This quiche was a little too salty for me, but I think that's because I used a store-bought pie crust. Next time I'll make my own.
oladimeji kofo
[email protected]I'm not a fan of crab, but I loved this quiche. The cheese and vegetables were the perfect complement to the crab.
rufto tube
[email protected]This quiche is a great way to use up leftover crab meat. It's also a great dish to make ahead of time.
Darryl Robinson
[email protected]I've never made a quiche before, but this recipe made it easy. It turned out perfect!
Gulbhar Dahar
[email protected]This quiche is perfect for a special occasion. It's elegant and delicious.
Abbas Khan3344
[email protected]I made this quiche for my family and they loved it! Even my picky kids ate it all up.
Alla Samra
[email protected]This recipe was a disaster! The quiche didn't set properly and the filling was bland.
bensoltane hajer
[email protected]The quiche was easy to make and tasted great. I would definitely recommend it.
Kaxhif Ali
[email protected]This quiche was a little too rich for me, but my husband loved it. I think I'll try a different recipe next time.
Ali Kunbhar
[email protected]I love this recipe because it's so versatile. I've made it with different types of cheese and vegetables, and it's always delicious.
claire monk
[email protected]This quiche was easy to make and turned out great! I used a store-bought pie crust to save time and it still came out delicious.
Asim Bhatti
[email protected]I've made this quiche several times now and it's always a crowd-pleaser. The crab meat, cheese, and vegetables all come together so well.
Corey whyte
[email protected]This crab meat quiche was a hit at my dinner party! The flavors are so rich and the texture was perfect. I would definitely recommend this recipe.