Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    CRAB QUICHE     

   Ingredients :
 
1 ¼ cup flour
6 tablespoons cold unsalted butter, diced
2 tablespoons cold vegetable shortening
Salt
3 – 4 tablespoons cold water

Filling:
½ lb (500g) crabmeat, cleaned and picked over
4 eggs, slightly beaten
2 cups heavy cream
2 tablespoons chives, chopped
2 tablespoons chopped parsley
2 tablespoons fresh cilantro, chopped
Salt
Pepper
Nutmeg
½ cup grated parmesan or cheddar cheese
½ cup grated swiss or gruyere cheese or similar

   Preparation:

Combine flour, butter, shortening, salt and pepper in a food processor and blend until mixture resembles a coarse meal with some small pieces of butter. Sprinkle evenly 3 tablespoons ice water and pulse until incorporated. Squeeze a small portion of dough in your hand. If it doesn´t hold together add a few drops more of cold water; pulse and test again. Do not overwork mixture or pastry will be tough.

Turn mixture on a lightly floured surface and divide it into 4 portions. Gently knead each portion with the heel of your hand to help distribute fat. Gather dough together and form a 5 in (10 cm) circle. Wrap in plastic wrap and refrigerate 1 hour. On a floured surface roll out dough and form a 12 in (24 cm) round. Fit dough into a pie plate and crimp edge. Prick bottom and sides with a fork. Refrigerate for 30 minutes.

Cover crust with aluminum foil and fill with pie weights or beans. Bake in preheated oven to 350°F (180°C) for 20 minutes. Remove weights and foil and bake 10 more minutes.
Remove from the oven and cool on a rack 15 minutes.

Filling:
Combine crabmeat in a bowl with the eggs, heavy cream, chives, parsley, cilantro, salt, pepper and nutmeg. Add cheeses and mix.
Pour filling into crust and bake at 350°F (180°C) for 20 – 30 minutes or until quiche is set.
        8 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved