Friday, February 03, 2006

Crab and Shrimp Quiche

Sometimes on Sunday mornings my husband and I pay a visit to the Kensington Cafe and I always end up ordering the same thing: Quiche Lorraine. The cafe probably has one of the best quiche's I've had and I decided to give this wonderful dish a try.

Making a quiche from scratch is an art form: There are three parts to the recipe, all of which you have to make, prepare or pre-bake. Then there is the patience portion because baking a quiche takes almost an hour, not counting all the prep beforehand. But, just like an artist, the outcome is a beautiful (and tasty) piece of art.

Step 1: Make the pastry dough

  • 2 cups flour
  • 1 stick butter, room temperature
  • 1 egg
  • 2 tbsp Ice Water
  1. Whisk the flour and salt in a glass bowl. Make a well in the middle and add the egg and butter to the well.
  2. Knead the flour into the butter while slowly adding the water.
  3. Form the pastry into a ball and refrigerate for 20 minutes. Cut dough in half. **You can freeze the other half for up to two weeks.
  4. On a lightly floured surface roll out one piece of the dough to 10 to 11" diameter (or large enough to fit over your glass pie pan). Place the dough over a greased 9" glass pie plate. Cut any overhang.
  5. Cover the pie shell with aluminum foil or wax paper and place some beans or rice on top to keep it from puffing up.
  6. Partially bake it at 350F for 15 min. Remove the foil and bake for 5 to10 more minutes or until very light golden color.
Leave the oven on at 350F.

Step 2: The Seafood Filling

  • 1 lb Crab (use Dungeness, if possible)
  • 1/2 lb Shrimp
  • 1 Tbsp. Olive oil
  • 1 stalk Broccoli
  • 6 Mushrooms
  • 1 large Shallot
  • 3 cloves Garlic
  • 1/8 tsp. Pepper
  • 1/4 tsp. Kosher salt
  1. In a very large stock pot, cook the crab and shrimp in unsalted boiling water for 8 to 10 minutes or until cooked. Let it cool then peel. Set aside.
  2. In a large non-stick skillet, sauté the garlic and shallots in olive oil for 1 minute. Add the mushrooms and broccoli and sauté for 5 more minutes, adding a few tablespoons of water to steam up the broccoli.
  3. Add the peeled crab and shrimp into the sautéed broccoli and mushroom mixture and toss to coat for 30 seconds. Season with salt and pepper. Set aside and let it cool slightly.
Step 3. The Egg Filling
  • 1 cup Heavy Cream
  • 4 large Eggs
  • 1/3 cup Monterey Jack Cheese
  • 1/3 cup Swiss Cheese
  • 1/4 cup Parmesan Cheese
  • 1/4 tsp. Worcestershire sauce
  • 1 Tbsp Dijon Mustard
  • 1/8 tsp. Pepper
  • 1/4 tsp. Kosher salt
  • 2 Tbsp. fresh parsley, chopped
  • 1 Tbsp. lemon juice
  • 1 green onion stalk, chopped
Whisk all the ingredients together in a large bowl. Set aside for a moment.
  1. To assemble: Fill the pre-cooked pie shell with the Crab-Shrimp-Broccoli mixture.
  2. Pour in the egg filling.
  3. Bake in the oven at 350F for 50 to 60 minutes or until the center is done.
  4. Let the quiche stand for 10 minutes before serving. Cut pie into wedges. Scrumptulescent!

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