My sister has become a regular testament to my cooking through this blog. She's pretty picky when it comes to food so I know I've hit a home run when she likes something, like this crab quiche. Last night we had my grandparents over for dinner, and of course, being that it was Good Friday we had to cook up something meat-free. Thus, we made two quiches-- one crab and gruyere, the other broccoli cheddar (see next post). Unfortunately, they smelled so good that mysteriously half of the crab quiche went missing before they arrived!
I do hope you'll venture to try one of the two-- or both-- and I hope you love them as much as we all did. We made two quiches for 5 people and alas, no evidence left to prove it! Our regular family recipe calls for mayonnaise and white flour but I replaced that with sour cream and whole wheat flour. I used a blend of gruyere and swiss and spiced it up with some cayenne and paprika. Small substitutions but big flavor. Bon Appetit!
Crab and Gruyere Quiche
Pie Crust (Adapted from Joy of Cooking)
- 2 1/2 cups whole wheat flour
- 1 tbs sugar
- 1 tsp sea salt
- 1 stick of butter, diced into approx 24 cubes
- 1/3 cup + 1 tbs ice water
Freeze your diced butter for about 30-40 minutes. Have that ready and a bowl of ice water. (This is another example of why having a food processor makes your life much easier!) Combine all dry ingredients and place in food processor. Pulse 2 seconds or stir to make sure for an even distribution. Add your chilled butter to the top of the flour mixture. Pulse 2 to 3 seconds until butter appears to be "pea-sized" (it should already be though anyway). Now drizzle the iced water on top of the mixture. Pulse until small balls of dough begin to form. Don't over pulse. If it appears too dry add 1/3 cup more iced water. The dough should have some parts that stick together but for the most part it should be dry. Now, remove the dough from the food processor, cut in half. Form two round, flat patties and cover in cling wrap, refrigerate for about 45 minutes. (Work on your quiche mixture now to manage time.) Take one pattie out, roll out flat between two pieces of plastic wrap, in a circular movement, it will be more difficult at first as the dough will be harder from the refrigerator. Remove the top layer of plastic wrap so that you can pick up the dough from the bottom. Flip over and plop in traditional sized pie pan, pressing down so as to make sure it fits comfortably in the pan. Remove remaining plastic wrap.
- 2 6oz cans fancy white crab meat
- 1/2 cup sour cream
- 2 eggs, beaten
- 1/3 cup onion, chopped
- 2 tbs whole wheat flour
- 1/2 cup milk
- 8oz gruyere and swiss cheese, shredded (plus more for decor)
- fresh dill
- cayenne pepper-- about 1/4 tsp
- paprika, sea salt -- 1/4 tsp each
Preheat oven to 350 degrees F. Combine all of the above ingredients in large mixing bowl. Stir until well incorporated. Remove half of the mixture and pulse in food processor for about 3 seconds. Pour back into mixing bowl with the other half. Pour into pie crust. Sprinkle some paprika and dill and place a bunch of cheese on top in the middle for decor. Place in oven at 350 degrees F for approx. 45 minutes.