Crab Quiche Recipe

Dear Theresa,

The recipes I throw up on this blog assume that you have a solid foundation of cooking knowledge. I don't break things down and spell out every instruction. If you can't whip up a mayonnaise or roast a chicken on demand, you might check out a basic cooking book like James Beard's Theory and Practice of Good Cooking.

Much more than just a cookbook, it explains how to cook and gives you the ability to cook from any recipe, or even better, without a recipe. I've been reading and learning all sorts of little things I didn't know before. For example, to ensure a non-soggy quiche crust, brush the crust with egg yolk when it's almost finished blind baking.

This recipe is straight from the book, except I substituted canned crab for clams. Inexpensive canned crab doesn't have the best texture (makes the quiche look a bit iffy), but it tastes yum.

Crab Quiche
Blind-baked dough (preferably a pate brisee, but store-bought pie dough will work) in a 9-inch tart pan
5 slices bacon
2 Tablespoons minced onion
6-ounce can of crab (reserve 1/2 C of the juice)
1 C heavy cream
4 eggs
S & P
Dash of Nutmeg
Dash of Tabasco

Cook the bacon till crisp and crumble into the partially baked shell. Cook the onions till soft in the fat and add to the shell along with the crab meat. Mix the crab juice, cream, eggs and seasonings together and pour over the mixture. Cook in a 350-degree oven for about 30 minutes till the filling is set.