The Best Crab Quiche

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The Best Crab QuicheAll recipes this week are adapted from "The Best Recipe" by the editors of Cook's Illustrated Magazine. For more information about this book, please see my original review at http://www.worldwiderecipes.com/cookbooks.htm1 prepared 9-inch pastry shell, or your favorite recipe2 eggs plus 2 egg yolks3/4 cup (180 ml) whole milk3/4 cup (180 ml) heavy cream2 Tbs (30 ml) dry sherry (optional)Salt and freshly ground pepper to tasteA grating of fresh nutmegCayenne pepper to taste (optional)1 cup (250 ml) canned or cooked fresh crab meat2 Tbs (30 ml) chopped fresh chivesLine the pie shell with aluminum foil and fill it with metallic pie weights or dried beans or rice. Bake in a preheated 375F (190C) oven for 15 minutes. Carefully remove the weights and foil and bake until light golden brown, about 10 minutes more. Meanwhile whisk together the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg, and cayenne. Toss the crab meat with the chopped chives and spread evenlyover the bottom of the hot pie crust. Add the egg mixture and bake 30 to 35 minutes, until the tip of a knife comes out clean when inserted about 1 inch (3 cm) from the edge of the crust. The center should be slightly liquid but will firm up as it cools. Serves 6 to 8 as a first course.Bon appetit from the Chef at World Wide Recipes

___/\__ __|_,-~~-,|__ __|_-~ ~-|__l__l _|_-~ ,-- \| |__|/--\/\/\/_- / / / \ ||oo|~~~~~~___/ / | __/ \~~ ~~~~~//_,,,-----'~~~~~ /~~~~~~~~~~~~~~~~~~~Anacksunamoon

 

Anacksunamoon