Herb Crab Quiche Food

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

CRAB QUICHE

Steps:

• Preheat oven to 375F. (not fan assisted) with rack in the centre of the oven.
• In a large bowl, whisk together the eggs, cream, herbs and seasoning. Stir in grated cheese and crabmeat.
• Pour the egg mixture into thawed, unbaked pie crust (you may have a tiny bit of filling that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top.
• Bake quiche until filling puffs and is no longer wobbly in centre when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.

CRAB QUICHE

Steps:

• Saute onion in butter until soft.
• Add crabmeat, stir until heated through.
• Sprinkle the bottom of the pie shell with Parmesan Reggian cheese.
• Place crab and onion mixture in pie shell.
• Sprinkle with feta cheese and then top with grated Swiss cheese on top of the crabmeat mixture.
• Mix eggs, cream, salt, and cayenne pepper.
• Slowly pour mixture over ingredients in pie shell.
• Bake on the top rack of the oven at 375 degrees until done, about 25 minutes.
• Cool before slicing.
• Serve at room temperature.

BRUNCH CRAB QUICHE

Steps:

• Preheat oven to 375°F.
• Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
• Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
• Cool in pie plate on rack for 15 minutes.
• *My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.

JOHN TRAVOLTA'S CRAB QUICHE

Steps:

• To make the dough, put chilled butter, shortening, flour, and salt in a mixer with a paddle attached.
• Mix on medium until blended, about 3-4 minutes.
• (It will look like cornmeal.) Then add the water.
• As soon as the dough comes together, turn the mixer off.
• This should only take about 10 seconds.
• (Do not over mix) Take dough out of machine and chill in refrigerator for about 1 hour.
• Prepare the custard by mixing all ingredients together.
• Roll out dough to about 1/4-inch thick.
• Line the bottom of a 9-inch pie dish.
• Sprinkle 1/2 of each cheese on the bottom.
• Add crab meat.
• Sprinkle herbs over crab meat.
• Sprinkle on the rest of the cheese.
• Pour custard over all the ingredients almost to the top of the pie dish.
• Cook for 1 hour and 15 minutes at 325 degrees F.
• Let stand 30 minutes before serving.
• (Recipe courtesy The National Enquirer).

QUICK CRAB QUICHE

Steps:

• Sprinkle crabmeat and cheese into pie shell.
• Beat together remaining ingredients.
• pout over crabmeat and cheese.
• Bake in a preheated 357 degree oven 30-35 minutes until knife inserted in center comes out clean.
• Cool 5 minutes before serving.

CRAB QUICHE

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
• Make filling:
• If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
• Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
• Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.

FRESH HERBS QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
• Arrange herb sprigs on top. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

CHEDDAR CRAB QUICHE

Steps:

• Preheat the oven to 425F degrees.
• Place the thawed hash browns in a prepared dish.
• Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray.
• Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes.
• Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust.
• Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl.
• Mix well and slowly pour the mixture over the top and sprinkle with parsley Bake the quiche for 15 minutes and then reduce the temperature to 300°F and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer.
• Alolw the quiche to rest 10 minutes before cutting.
• Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
• Seal, label and freeze up to two months.
• Do not thaw before reheating.
• Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.