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09/15/2010

~ Creamy Crabmeat Quiche or Crabmeat Croissant ~

PICT4957Quiche originated in northeastern France, in the region of Alsace-Lorraine.  It consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings and various other ingredients such as onions, mushrooms, ham, shellfish or herbs.  The most notable of these savory pies is the famous Quiche-Lorraine, which has crisp bacon bits and Gruyere cheese added to the custard filling.  Quiches can be served as a lunch, brunch or dinner entree, as well as a first course or an hors d'oeuvre!

I developed this recipe for my cousin Victor.  Vic lives in New Jersey, not too far from the shore.  He spends his spare time deep-sea fishing and crabbing.  All summer long, freshly steamed crabs are one of his specialties.  Victor asked me to develop a recipe for the mounds of fresh, sweet crabmeat that are often found in his refrigerator (not to mention the bags of flash-frozen crabmeat that adorn his freezer).  I like to serve this quiche accompanied by my recipe for ~ Mel's Classic Bacon & Egg Spinach Salad ~, found in Categories 2, 9 & 17.  Served with a glass of champagne at an elegant occasion, or a frosty mug of beer at a casual tailgate, this is a recipe I know you're going to make often... and for the record:  real men do eat crab quiche!

Creamy Crabmeat Quiche (Ingredients) #1

 

 

 

 

 

 

 

 

 

 

 

 

 

1  7 1/2-ounce boxed, refrigerated pie crust, at room temperature, fitted into a 9" quiche dish and decoratively edged

1  pound jumbo lump crabmeat, the best available, undrained

4  ounces diced shallots or sweet onion

8  ounces grated Gruyere cheese

2  tablespoons Wondra Quick-Mixing Flour for Sauce and Gravy

3  jumbo eggs

1  cup heavy or whipping cream

1/2  cup mayonnaise

1  teaspoon lemon juice, preferably fresh, or quality bottled concentrate

1  teaspoon cayenne pepper sauce, more or less, to taste

1/2  teaspoon ground nutmeg

1/2  teaspoon white pepper

additional Wondra flour, for preparing quiche dish 

PICT4823~ Step 1.  Place the shallots (or onion), cheese and flour in mixing bowl.

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~ Step 2.  Using two forks, toss, as you would a salad, until shallots and cheese are evenly coated in the flour.

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~ Step 3.  Using a rubber spatula, fold in the crabmeat, just enough to evenly incorporate it into the cheese mixture.  You don't want to break up or mash the big lumps of crabmeat.

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~ Step 4.  Sprinkle a light coating of flour evenly over bottom of prepared pastry shell.

Gently spoon the crabmeat mixture into shell.  Distribute the mixture evenly, mounding it slightly towards the center, but do not compress the mixture or press down.  You want it to remain light and airy.

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~ Step 5.  In a 1-quart measuring container, whisk together the eggs, cream, mayonnaise, lemon juice, pepper sauce, nutmeg and white pepper.

Slowly drizzle the cream mixture over and around the top surface of the crab mixture.  Go very slowly, so as to give the liquid all the time it needs tto drizzle down into the cracks and crevasses of the light and airy crab mixture.

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Step 6.  The quiche is now ready to bake on center rack of preheated 350 degree oven for 50 minutes. 

Quiche will be golden brown, puffed throughout and a knife inserted into the center will come out clean.

Remove from oven and cool on rack, about 30-60 minutes, prior to slicing and serving warm or at room temperature.

Just beautiful:

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Now... look at the next picture and see if you notice the difference between my two "quiches"!

Creamy Crabmeat Quiche (the Swap to Croissant) #1Both were baked identically, at the same time, in the same oven.  Give up?  The "quiche" to the back of the picture is not baked in a pie pastry!  Why not?  Well, that's my surprise.  Sometimes I like to bake a crustless quiche.  Instead of slicing with a knife and serving, I scoop with a spoon onto croissants (which have a few slices of bacon on them) and serve my: 

 Bacon & Crabmeat Quiche Croissant Sandwiches 

6a0120a8551282970b01538f17ea56970b-800wiCreamy Crabmeat Quiche:  Recipe yields 8 servings of quiche or 16 of my Bacon & Crabmeat Croissant Sandwiches.

Special Equipment List:  9" quiche dish; cutting board; chef's knife; cheese grater; 2 forks; large rubber spatula; 1-quart measuring container; whisk; cooling rack

Cook's Note:  While all of the ingredient prep can be done a day in  advance, nothing should be mixed together until just before you're actually going to bake the quiche.  If you want to make your quiche in advance, bake it a day ahead -- it reheats beautifully in the microwave!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2010)

Comments

Baby Crib! How nice to hear from you! EVERYONE just loves this recipe... I know you and yours will too!

I love it! This is something that I want to try in the kitchen. I can't wait!

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