Here’s an elegant entrรฉe-sized quiche, perfect for a luncheon.
Recipe adapted from King Arthur Flour. For more information, visit kingarthurflour.com.
Ingredients
- 3โ4 cup diced crabmeat or diced faux crab
- 1 medium red bell pepper, diced (about 3โ4cup) 1โ2 cup shredded sharp cheddar cheese
- 3 large eggs
- 3โ4 cup milk
- 1โ2 teaspoon salt
- 1โ4 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 itโs 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
- 3โ4 cup King Arthur Unbleached All-Purpose Flour
- 1โ4 cup Hi-maize Fiber; or substitute 1/4 cup all-purpose flour*
- 1โ4 cup Vermont cheese powder
- 1โ4 teaspoon salt
- 1โ4 teaspoon paprika, hot, sweet, or smoked
- Pinch of cayenne pepper, optional
- 6 tablespoons cold unsalted butter, diced
- 1โ4 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.