Crab Quiche With Hollandaise Recipes

CRAB QUICHE WITH HOLLANDAISE

Steps:

• 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., 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., Bake at 375° for 35-40 minutes or until a knife inserted in 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., 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.

CRAB QUICHE

Steps:

• 1. Preheat oven to 350.
• 2. I am all about making my cooking life easier so chop all your veggies pick thru your crab meat the night before. I use real crab meat as I do not like the fake stuff but if you do feel free to use it. I make the pie dough a day or two before I need it so you can even put your pie dough in the plate cover it well for your use the next day. I also always caramelize my onions and garlic days before it will freeze really well. just hack of what you want and thaw.
• 3. Your crust should be in the pie pan and resting in the refrigerator if you did not do this the night before this should be the first thing you do before starting this dish, blind bake it for 10 -15 min if you look at my crust recipe you will see how to blind bake a crust, lately I have been not blind baking the crust and it worked just fine I put the quiche on the lower part of the oven and put a sheet of tinfoil the top that way the crust will brown nicely and the top stays nice and tender but you put some parchment paper on the crust add beans or rice or pie weights careful when you remove the paper when done as it will have butter on the bottom take out and put the cheese on the bottom and let cool. I used lunch meat cheese and just chopped it up small and filled the cup as much as possible or get a hunk of cheese and grate it (this is best).
• 4. Put the eggs in a tall measuring cup, pour in the half and half till it measures 2 cups, sometimes if the eggs seem small I will add 4 then add the liquid pour in a small bowl add sour cream, mix till just incorporated you do not want to over mix it. Put in fridge till needed.
• 5. Chop the asparagus ( I did mine in small circles) & the red pepper sauté in a small non stick fry pan with a pad of butter or olive oil. after about 5 min add the chopped onions, pepper salt dry mustard, mix to combine set aside to cool. I add the spices here as they always stick to the milk egg mixture cup and you loose to much here it sticks to the veggies.
• 6. To the cooled crust with cheese add veggies, add crab. Pour in the milk egg mixture, if you feel it will spill place crust on a pan your going to cook it on in oven then add mixture bake for 40 minutes with a tooth pick about two inches from the edge check to see if it comes out clean. give it a jiggle personally I cook mine a bit longer about one hour till it almost completely sets in the middle but all other recipes say two inches from the edge my way is the way I like it. I have read cook it for 30 min then turn off oven and let it stay in the oven for another 30 min with out opening the oven not even for a second don't cheat I have done it this way it did work.
• 7. Cool for at least 15 minutes before tearing into this pie and never invite my brother over he will eat the entire pie. seriously

CRAB QUICHE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.

CRAB QUICHE

Steps:

• Preheat oven to 375F. (not fan assisted) with rack in the centre of the oven.
• In a large bowl, whisk together the eggs, cream, herbs and seasoning. Stir in grated cheese and crabmeat.
• Pour the egg mixture into thawed, unbaked pie crust (you may have a tiny bit of filling that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top.
• Bake quiche until filling puffs and is no longer wobbly in centre when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

CRABMEAT HOLLANDAISE

Steps:

• DIRECTIONS FOR HOLLANDAISE SAUCE:.
• In a double boiler or a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
• Season with a dash of salt and pepper.
• Continue to whisk the mixture until it is a pale yellow and slightly thick.
• Remove the bowl from the pot and whisk vigorously.
• Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
• DIRECTIONS FOR CRABMEAT:.
• Place crabmeat into large mixing bowl.
• Add unseasoned bread crumbs, eggs, butter, flour, heavy whipping cream, Port Wine or Cream Sherry, 1/2 of the Hollandaise Sauce, salt, pepper, onion powder, garlic powder, thyme, tarragon, Old Bay Seasoning & parsley flakes.
• Mix well with large spoon.
• Place into a well-greased oven-proof baking dish.
• Sprinkle top with additional bread crumbs & evenly spread the remaining sauce over the top.
• Finally, sprinkle the top with paprika.
• Place, uncovered, into preheated 400 degree oven 15 to 20 minutes.