Here’s an elegant entrée-sized quiche, perfect for a luncheon.
Recipe adapted from King Arthur Flour. For more information, visit kingarthurflour.com.
Combine the crabmeat, died pepper and cheese; set aside. Whisk together the eggs, milk, salt and pepper.
Set the EGG for indirect cooking at 400°F/204°C.
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 it’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
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.