Crab Quiche Recipe
"This savory crab quiche makes an excellent light dinner served beside a pile of mixed greens drizzled with vinaigrette. Pair your dinner with ice-cold white wine like a dry Chenin Blanc. Round it out with Peches Melba for dessert and you’ll have a summery South of France meal year round. Cook’s note: Make this dish more diet-friendly by substituting 1 cup of light half and half for 1 cup of heavy cream. If you prefer a less intense cheese flavor, ½ cup shredded Monterey Jack cheese can fill in for the Swiss cheese...."
INGREDIENTS
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Pastry:
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1 ¼ cups all-purpose flour
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6 tablespoons cold, unsalted butter, cut into ½-inch cubes
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2 tablespoons vegetable shortening
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¼ teaspoon salt
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3 to 4 tablespoons ice-cold water
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Filling:
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½ lb premium lump crabmeat
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4 large eggs
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2 cups heavy or whipping cream
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2 tablespoons minced fresh chives
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1 tablespoon minced fresh dill
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2 tablespoons minced fresh parsley
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½ teaspoon salt, to taste
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¼ teaspoon pepper, to taste
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Dash (1/16 teaspoon) freshly grated nutmeg
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½ cup Gruyere cheese, coarsely shredded
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½ cup Swiss cheese, coarsely shredded
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