Crab-Meat Quiche

, French
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A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).

Ingredients

  • Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan

  • 1

    small red pepper

  • 3

    large eggs

  • 2

    teaspoons Dijon mustard

  • ½

    teaspoon kosher salt

  • Black pepper to taste

  • 1

    teaspoon paprika

  • Pinch cayenne

  • 1

    and 1/4 cups heavy cream

  • 1

    teaspoon chopped fresh tarragon

  • 2

    teaspoons slivered chives

  • 6

    ounces cooked crab meat, or use chopped cooked shrimp or lobster

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)


      511 calories; 33 grams fat; 18 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 19 grams protein; 282 milligrams cholesterol; 699 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
  2. Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
  3. Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
  4. Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
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