November 27, 2009

Crab Quiche

This dish brings back sweet memories, as John made this on our first date! Here's a revised version of the recipe from one of his favorite Sunset cookbook, "Cooking For Two".
9 ounces crab meat (canned or freshly steamed)
6 ounces Swiss cheese, shredded
5 tbsp. sliced onions
5 tbsp. grated parmesan cheese
2 tbsp. parsley
1/4 tsp. cayenne pepper
1/4 tsp. paprika
3 eggs
10 ounces cream
salt and pepper to taste (optional)
A 10 inch Quiche pan
9 1/2 ounces flour
8 tbsp. butter
1 1/2 egg yolk
1. Buttery pastry shell:Preheat oven to 350° F. In a bowl, cut butter into flour until mixture resembles fine crumbs. With a fork, lightly stir in the egg yolk. Work dough into a ball with hands. Using your fingers, evenly press dough over bottom and up sides of quiche pan. Dough tears easily, but does not toughen with handling-pinch tears together to rejoin. Bake in oven for 10-15 minutes, remove and set aside to cool.
2. Sprinkle Swiss cheese evenly over bottom of shell. In a small bowl, combine crab, onions, Parmesan cheese, parsley. Spoon over Swiss cheese. Beat eggs with cream and pour over crab mixture. Sprinkle with paprika and cayenne. Bake on the lowest rack for 45 minutes or until custard appears firm when dish is gently shaken. Cool and cut in wedges to serve.
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