Saturday, April 13, 2013

Crab Quiche

Crab Quiche

1 cup jumbo lump crab meat
1 tablespoon of chopped chives or green onions
2 large eggs
2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
3 tablespoons dry sherry
pinch dry thyme
pinch cayenne pepper
2 Tablespoon of freshly grated Parmesan

One (1) 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes.

1 egg white, beaten with a fork to brush on the crust before baking

Adjust oven rack to center position and heat oven to 350 degrees. Toss crabmeat with chives and set aside. Meanwhile, in a medium bowl, whisk all remaining ingredients then add the crabmeat and chives.

Pour mixture in to pie shell to 1/2-inch below crust rim. Brush egg white all around the outer crust, then sprinkle your grated Parmesan cheese on top of entire pie.

Bake until lightly golden brown about 32 to 35 minutes, the center is almost set and just SLIGHTLY jiggly. Transfer quiche to rack to cool. Serve warm or at room temperature.

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