Description
Wonderfully, delicious crabmeat quiche
Ingredients
- 8 ounces, weight Cooked Crabmeat, Lump, Picked Over For Any Shells
- 2 Tablespoons Finely Chopped Fresh Chives Or Green Onions
- 2 whole Large Eggs
- 2 whole Egg Yolks
- ¾ cups Whole Milk
- ¾ cups Heavy Cream
- ½ teaspoons Table Salt
- ½ teaspoons Ground White Pepper
- 3 Tablespoons Dry Sherry
- 1 pinch Dried Thyme
- 1 pinch Cayenne Pepper
- 1 whole 9-inch Partially Baked Pie Shell (warm), Baked 5-6 Minutes
- 1 whole Egg White, Beaten, To Brush On The Crust Before Baking
- 2 Tablespoons Freshly Grated Parmesan, To Sprinkle On Top
Preparation
1. Adjust oven rack to center position and heat oven to 350 degrees (F). Toss cooked crabmeat with chives and set aside. Meanwhile, whisk all remaining ingredients (except the pie shell, parmesan and the egg wash) in a medium-sized bowl, then add the crabmeat and chives.
2. Prepare your pie shell. Brush on the beaten egg white on the edge of pie crust. For a crispy crust with soft custard, it is very important to partially bake your crust for 5-6 minutes at 350F, then to add the custard into the shell while the crust is still warm. This careful step will ensure that your crust won’t be soggy.
3. Into your partially cooked pie shell, pour in custard and crab mixture to about 1/2-inch below crust rim. Sprinkle on the 2 tablespoons of grated Parmesan cheese. Bake until lightly golden brown, about 32 to 35 minutes, the center should almost be set (like well set Jello) and just SLIGHTLY jiggly*. Transfer quiche to rack to cool. Serve warm or at room temperature.
* Note: Do not over bake the custard since it continues to cook after you take the quiche out of oven.
