Crab Quiche with Hollandaise |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I discovered this quiche at a diner, during a motorcycle road trip with my husband. It was so amazing, I worked to duplicate it back home. Our family loves the results.Amy Knight, Lake Linden, Michigan Ingredients:
pastry for single-crust pie (9 inches) |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1 cup (4 ounces) shredded cheddar-monterey jack cheese |
3/4 cup frozen asparagus stir-fry vegetable blend, thawed |
1/4 cup finely chopped onion |
3 eggs |
1 cup evaporated milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon seafood seasoning |
1/8 teaspoon hot pepper sauce |
sauce: |
3 egg yolks |
1 tablespoon water |
1 tablespoon lemon juice |
1/2 cup butter, melted |
dash pepper |
Directions:
1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack.
2. In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture.
3. Bake at 375° for 35-40 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting.
4. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche. Yield: 6 servings (2/3 cup sauce).
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