Crab, Corn. Gruyere Quiche
This recipe is loosely adapted from a cooking light recipe... I mostly borrowed the olive oil crust which I haven't used before. It's a delicious combination with the crab, corn, bacon, shallots and cheese.
- 1 1/4 cups unbleached all purpose flour
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon baking powder
- 1/4 cup extra virgin Olive Oil
- 3 tablespoons ice water, or more as needed
- 3 slice bacon
- 1/4 cup shallots, chopped
- 1/2 pound dungeness crab
- 1/2 cup sweet white corn
- 1 1/3 cups low fat milk
- 4 large eggs
- 2 ounces cave aged gruyere
- 2 ounces aged cheddar cheese
Preparation time 30mins
Cooking time 90mins
Preheat oven to 425°F.
Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in food processor. Pulse to ensure dry ingredients are mixed.
Combine oil and ice water, with processor running drizzle liquid in. Process until dough comes together. If too dry, add a touch more water. kneed dough a couple times on a lightly floured surface. Press into 5 inch disk and wrap in plastic wrap and refrigerate for 20 minutes.
When chilled, roll dough out into large circle and press into quiche pan. Line with foil and add pie weights or pie rice (not good for eating after) and pre-bake for 12 minutes. Remove pie rice and foil and bake an additional 2 minutes to give some color. Remove from oven and cool. Reduce oven temperature to 350°F.
Chop bacon into lardon (strips) and fry in a skillet until browned and crisp. Remove from pan and set aside. Place chopped shallots in skillet and cook until soft and caramelized.
In pie crust distribute crab, corn, shallots, bacon and grated cheese. Beat milk and eggs together until well mixed. Season with 1/4 teaspoon salt and pepper if desired. Pour over ingredients. Bake at 350°F until filling is set and lightly browned. Let stand 10 minutes before cutting.
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