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
- Combine the crabmeat, diced bell pepper, and shredded cheese in a bowl and set aside.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
Cooking
- Set the EGG for indirect cooking at 400°F/204°C with the convEGGtor.
- Roll out the dough on a BGE Dough Rolling Mat into a 12-inch circle.
- Place the dough into a Deep Dish Pizza/Baking Stone.
- Add the crab mixture to the crust, then pour in the milk-egg mixture.
- Sprinkle the chopped scallions over the top.
- Bake the quiche for 27 to 30 minutes, until the center is barely set.
- Remove from the EGG and let cool for 10 minutes before serving.
