There is something warm and inviting about making and eating a quiche. It is so versatile, and you can make it with any ingredients you like. I have always made good quiches, but they became much better once I discovered the fabulous quiches from the Sol Cafe in Grand Junction. Sol for the Soul. Now every time I make a quiche, I add extra eggs to make it really light and fluffy, making it seem like it is a mile high.
I had some leftover crab and asparagus from when I made my second batch of asparagus cheese puffs, this time using crab in them as well. Asparagus Cheese Puffs It was cool outside, but not cold, and was a perfect day for making and enjoying a delicious quiche. I added crab, asparagus, artichoke hearts, mushrooms and shallots. C’est manifique!
Mile High Crab Quiche
1 1/2 cups flour
6 TBSP cold butter, cubed in small cubes
1 tsp salt
5-6 TBSP heavy whipping cream
I also used about 1 TBSP lemon pepper for this recipe as well – optional
In a food processor, process the flour, butter and salt and lemon pepper if using, until it is all blended together and crumbly. Then add the egg and the cream and continue to process until it forms into a ball. Remove the dough from the food processor and wrap in plastic wrap. Refrigerate for at least 30 minutes before using. Then roll it out to your desired shape or pan size on a lightly floured surface. I used a springform cake pan as my “tart” pan.
The Crab and Vegetable Filling
1/2-3/4 lb of lump crab meat
1/4 lb asparagus, cooked and cut into small pieces
1 shallot, sliced thin
1 TBSP garlic
1 can artichoke hearts, drained and cut into small pieces
5-6 mushrooms, rinsed and sliced
salt to taste
1 tsp cayenne pepper
1 tsp curry, optional
1/2 cup heavy whipping cream
3/4 cup shredded mozzarella cheese
olive oil for cooking
In boiling water, cook the asparagus for about 5 minutes, then remove from the water and blanche in ice cold water to stop the cooking process. Let the asparagus cool, then cut into small pieces.
Saute the shallot, garlic and mushrooms in olive oil for about 5 minutes, or until the shallots are translucent.
When the mushroom and shallot mixture is done, add it to the asparagus and add the crab and the artichoke hearts as well. Combine everything gently so not to break up the crab and the artichoke hearts. Both are relatively delicate to work with.
Preheat the oven to 375 * F.
Whisk the eggs, the cream and the seasonings together. Evenly spread the cheese onto the dough. Then add add the crab and vegetable mixture on top of the cheese. Carefully pour the egg mixture on top of the crab and vegetables, making sure it is spread out evenly and covers the whole area.
When I use my springform cake pans for making quiche, I like to place them on a baking sheet just in case the liquid leaks from the bottom. It is much easier to clean the pan than to clean the whole oven. Bake for about 1 hour- 1 1/4 hours or until the eggs are all set and do not jiggle and the crust is golden brown. Let the quiche cool for about 10 minutes before cutting.
I served the quiche with some garlic roasted potatoes and my whole wheat chili cheese bread and a crisp glass of chardonnay. Whole Wheat Chili Cheese Bread As my mentor Julia Child would say, Bon Apetit!