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Crab Quiche
I always forget to write down the quiche proportions since Nathan's recipe is for one 9" deep dish and I can never find deep dish pie crusts in the freezer section anymore. So, here's what I did last night:
2 cups lump crab meat
1/2 yellow onion, chopped
2 oz Grueyere, shredded
2 oz Edam, shredded
10 eggs
5 T flour
5 T milk
2 t kosher salt
Pepper
1 tsp sage
1/2 tsp rosemary
1 1/2 tsp parsley
2 frozen pie crusts
Bake frozen crusts at 325 for 15 minutes. It may bubble, you can use dry beans or uncooked rice to keep it flat but I totally forgot and it ended up fine anyway.
Sautée onion in veg oil over med-high heat until translucent and slightly caramelized. Divide onion into both crusts, put 1 cp crab per crust, and add cheeses. You may want even more cheese than listed.
Blend flour and milk into a liquidy paste. Add eggs and all seasoning. That should be enough to fill both crusts.
Bake at 325 for 50 minutes until firm.
2 cups lump crab meat
1/2 yellow onion, chopped
2 oz Grueyere, shredded
2 oz Edam, shredded
10 eggs
5 T flour
5 T milk
2 t kosher salt
Pepper
1 tsp sage
1/2 tsp rosemary
1 1/2 tsp parsley
2 frozen pie crusts
Bake frozen crusts at 325 for 15 minutes. It may bubble, you can use dry beans or uncooked rice to keep it flat but I totally forgot and it ended up fine anyway.
Sautée onion in veg oil over med-high heat until translucent and slightly caramelized. Divide onion into both crusts, put 1 cp crab per crust, and add cheeses. You may want even more cheese than listed.
Blend flour and milk into a liquidy paste. Add eggs and all seasoning. That should be enough to fill both crusts.
Bake at 325 for 50 minutes until firm.