Crab Quiche

Category: Crab
Country: England

Ingredients...

Pastry...

8 oz plian flour, sifted
1/4 tsp salt
grated zest of 1 orange
4 oz unsalted butter, cubed
1 egg yolk
1 - 2 tsps lemon juice

Filling...

12 oz fresh crab meat
3 eggs, beaten
juice of 1/2 lemon
a pinch of chilli powder
1/4 pt double cream
salt
garlic mayonaise to serve



Instructions...

1.Make the pastry. Place the flour, salt and orange zest in a food processor. Add the butter and process briefly until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 tsp of the lemon juice and process until the mixture forms a ball. Wrap in clingfilm and refridgerate for at least 30 minutes.

2.Roll out the pastry to line a 9 in flat tin. Pick the base with a fork and leave to rest in a fridge for about 1 hour. Preheat the oven to 200 C (Gas 6). Bake blind (with parchment and beans) for 10 minutes. Remove the baking parchment and beans and bake for a further 5 minutes. Remove and cool slightly. Reduce the oven temperature to 190 C (Gas 5).

3.To make the filling mix together the crabmeat, eggs, lemon juice, chilli powder and salt. Gently stir in the cream. Pour the mixture carefully into the pastry case. Bake in the oven for 25 - 30 minutes until set. Cool in the tin then remove onto a serving plate.

4.Serve warm in wedges with garlic mayonaise.

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* Exported from MasterCook *

Crab Quiche

Recipe By : The ChiliDog http://umn.edu/~fine0015
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast:Quiche

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 9 Inch Pie Crust
Filling:
7 1/2 Oz Crab Meat
3 Oz Swiss Cheese -- Grated
4 Eggs
2 C Cream
1/3 C Onion -- Minced
1 T Salt
1/4 Ts Cayenne pepper
1 Tb Parsley -- Chopped

Preheat oven to 425F. Crust: Prepare pie crust as directed. Place pastry on the
bottom and sides of a 9-inch pie pan. Filling: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425F for 15 minutes, then reduce heat to 300F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm.