Provided by Tony Kerum
Categories Egg Brunch Bake Lunch Crab Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make pastry:
- 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 (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
- Make filling:
- If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
- Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
- Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.
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shahzman 635
[email protected]This quiche was delicious! The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this again.
Iqbal Jani
[email protected]I've made this quiche several times and it's always a hit! The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend this recipe.
ali khattak
[email protected]This quiche was easy to make and turned out great! The filling was flavorful and the crust was flaky. I will definitely be making this again.
Abubakar Sani
[email protected]I made this quiche for a brunch party and it was a huge hit! Everyone loved it. The crust was flaky and buttery, and the filling was rich and creamy. I will definitely be making this again.
Pam Miller
[email protected]This quiche was delicious! The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this again.
nathan bruh
[email protected]I've made this quiche several times and it's always a hit! The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend this recipe.
Adam Niederkorn
[email protected]This quiche was easy to make and turned out great! The filling was flavorful and the crust was flaky. I will definitely be making this again.
Ndoto Strong
[email protected]I made this quiche for a brunch party and it was a huge hit! Everyone loved it. The crust was flaky and buttery, and the filling was rich and creamy. I will definitely be making this again.
Javaid Muhammad
[email protected]This quiche was delicious! The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this again.
Syed vlog And majalis
[email protected]I've made this quiche several times and it's always a hit! The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend this recipe.
PARVEEN Akter
[email protected]This quiche was easy to make and turned out great! The filling was flavorful and the crust was flaky. I will definitely be making this again.
Nishchal Adhikari
[email protected]I made this quiche for a brunch party and it was a huge hit! Everyone loved it. The crust was flaky and buttery, and the filling was rich and creamy. I will definitely be making this again.
TIGER Editing
[email protected]This quiche was amazing! I used a pre-made pie crust to save time, and it turned out perfectly. The filling was creamy and flavorful, and the crab was cooked to perfection. I will definitely be making this again!