TRUTH: sometimes I sit at my desk during quiet times at work and fantasize about what I’d like to have for dinner. Before I’ve even eaten lunch. 😉 Today I had crab on the mind. I think we can thank a visit with my Godparents yesterday afternoon, knowing crab was on their dinner menu, for my seemingly out of the blue crab craving. The first crab dish that came to mind, Crab Quiche!
I turned to my trusty allrecipes.com for a base to work from and manipulated what I found to make it my own. 🙂 This Quiche was SCREAMIN’! Paired with a simple salad of herb mix salad greens tossed with Garlic Expressions Classic Vinaigrette dressing and this meal was absoflippinlutely fabulous!! So much in fact, I went back for seconds! Gasp! 😉 The Quiche was light yet full on flavor. I recommend this Quiche for breakfast, brunch or dinner! A MUST TRY, FO SHO!! 😉
1 (9 inch) unbaked pastry shell (see below for recipe for homemade crust)
1 1/2 cup shredded Gruyere Cheese, divided
Two handfuls of sliced Baby Bella Mushrooms
1/4 cup chopped green onion
1 tablespoon butter or margarine
1 1/2 cups half-and-half cream
1 teaspoon Old Bay Seasoning
1/4 teaspoon pepper
6 oz Crab Dungeness Meat, rinsed & drained (I used Pacific Fresh Crab Meat found in your grocers seafood department)
Hungarian Hot Paprika
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes; remove foil. Bake 5 minutes longer, immediately sprinkle 1/2 cup cheese over crust.
2. Reduce heat to 375 degrees F. In a skillet, saute mushrooms and onions in butter until tender. In a large bowl, whisk the eggs, cream, Old Bay Seasoning and pepper. Stir in the crab, mushroom mixture and 1/2 cup of cheese. Pour into crust. Sprinkle remaining cheese over the top and dust with the paprika. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.
9 inch One-Crust Pie
1 cup flour
½ teaspoon salt
1/3 cup + 1 tablespoon shortening or butter
2 to 3 tablespoons cold water
Add flour & salt to bowl. Cut in shortening (or butter) thoroughly. To make crust ‘savory’ – add Italian seasoning and black pepper to taste. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened & dough almost cleans side of bowl. (1 or 2 teaspoons additional of water can be added if needed).