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Crab Quiche

Ingredients

Quiche Filling

  • ¾ cup diced crabmeat or faux crab
  • 1 medium red bell pepper, diced (about ¾ cup)
  • ½ cup shredded sharp cheddar cheese
  • 3 large eggs
  • ¾ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 whole trimmed scallions, chopped

Crust

  • ¾ cup King Arthur Unbleached All-Purpose Flour
  • ¼ cup Hi-maize Fiber (or substitute with ¼ cup all-purpose flour*)
  • ¼ cup Vermont cheese powder
  • ¼ teaspoon salt
  • ¼ teaspoon paprika (hot, sweet, or smoked)
  • Pinch of cayenne pepper (optional)
  • 6 tablespoons cold unsalted butter, diced
  • ¼ cup shredded sharp cheddar cheese
  • 2 tablespoons (1 ounce) ice water*
  • *If using flour instead of Hi-maize, increase water by 1 tablespoon.

Instructions

Makes: 1 quiche (8-10 servings)

Method: Indirect baking

Equipment: BGE Dough Rolling Mat, Deep Dish Pizza/Baking Stone

Preparation

  1. Combine the crabmeat, diced bell pepper, and shredded cheese in a bowl and set aside.
  2. In a separate bowl, whisk together the eggs, milk, salt, and pepper.

Cooking

  1. Set the EGG for indirect cooking at 400°F/204°C with the convEGGtor.
  2. Roll out the dough on a BGE Dough Rolling Mat into a 12-inch circle.
  3. Place the dough into a Deep Dish Pizza/Baking Stone.
  4. Add the crab mixture to the crust, then pour in the milk-egg mixture.
  5. Sprinkle the chopped scallions over the top.
  6. Bake the quiche for 27 to 30 minutes, until the center is barely set.
  7. Remove from the EGG and let cool for 10 minutes before serving.

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