Crab Quiche

Here’s an elegant entrรฉe-sized quiche, perfect for a luncheon.

Recipe adapted from King Arthur Flour. For more information, visit kingarthurflour.com.

 

 

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Ingredients

  • 3โ„4 cup diced crabmeat or diced faux crab
  • 1 medium red bell pepper, diced (about 3โ„4cup) 1โ„2 cup shredded sharp cheddar cheese
  • 3 large eggs
  • 3โ„4 cup milk
  • 1โ„2 teaspoon salt
  • 1โ„4 teaspoon black pepper
  • 2 whole, trimmed scallions, chopped

Instructions

Combine the crabmeat, died pepper and cheese; set aside. Whisk together the eggs, milk, salt and pepper.

Set the EGG for indirect cooking at 400ยฐF/204ยฐC with the convEGGtor.

Roll the dough on a BGE Dough Rolling Mat into a 12 inch circle and place it into the Deep Dish Pizza/Baking Stone. Add the crab mixture, then pour in the milk-egg mixture. Sprinkle with the chopped scallions.

Bake the quiche for 27 to 30 minutes, until itโ€™s barely set in the center. Remove from the EGG and let it cool for 10 minutes before serving.

Makes 1 quiche, 8-10 servings

Crust Ingredients

  • 3โ„4 cup King Arthur Unbleached All-Purpose Flour
  • 1โ„4 cup Hi-maize Fiber; or substitute 1/4 cup all-purpose flour*
  • 1โ„4 cup Vermont cheese powder
  • 1โ„4 teaspoon salt
  • 1โ„4 teaspoon paprika, hot, sweet, or smoked
  • Pinch of cayenne pepper, optional
  • 6 tablespoons cold unsalted butter, diced
  • 1โ„4 cup shredded sharp cheddar cheese
  • 2 tablespoons (1 ounce) ice water*
  • *If you substitute flour for the Hi-maize, increase the water by 1 tablespoon.

Crust Instructions

Whisk together the flour, Hi-maize, cheese powder, salt, paprika and cayenne. Work the butter into the flour to form coarse crumbs. Toss in the cheese.

Drizzle in the water, stirring until the dough is cohesive; add more water if necessary. Pat the dough into a disk, wrap, and refrigerate for 30 minutes.

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