Connie MacDuffie of Newburgh wrote, saying, “I’m looking for a recipe for crab quiche and have had no luck in my cookbooks. Do you have such a recipe?” Connie had it one time in a Belfast restaurant and enjoyed it so much that she wanted to make it for herself. Bless her, my neighbor Linda Gillies sent a recipe for a lovely and very rich crab quiche.
The whole question of crab quiche recipes, however, made me think about how I make quiche. I have always taken the view that to make quiche you line your quiche pan with pastry and dump anything you like or have into the pan then top if off with eggs and cream beaten together and seasoned with a little nutmeg, salt and pepper. Bake it and voila — quiche. I have put broccoli, crumbled bacon, cheese, red peppers, lobster and chopped ham into quiche — not, mind you, all at one time. I figured that if I didn’t get a response to this query I would just provide my standard old quiche recipe with crab added.
So the situation is while I have ended up with a perfectly recognizable and tasty quiche using my method, I may not have ended up with Really Good Quiche. Linda’s is a really good crab quiche. She found this recipe in a Charleston, S.C. cookbook, “Mrs. Whaley Entertains.” She said, “Delicious, though one must take a break from cholesterol watching. Good served with a green salad and tomatoes of some kind —salad or roasted.” Linda uses store-bought pie crust.
Makes 4-6 servings.
1 9-inch unbaked pie crust
2 large eggs, well beaten
½ cup mayonnaise
2 tablespoons all-purpose flour
½ cup milk
Þ teaspoon mace
2 cups grated Swiss cheese
2 tablespoons butter
4 chopped scallions
8 ounces crabmeat
Paprika for sprinkling (optional)
Preheat the oven to 400 degrees. Line the quiche pan with the pastry and prick it all over with a fork and bake until light brown. If it puffs up, gently press down the puffed parts with the fork. Remove from oven and cool.
Reduce oven temperature to 350 degrees. Whisk the eggs and then add the mayonnaise, flour, milk, mace and one cup of the Swiss cheese, mixing thoroughly. Set aside. In a small skillet, melt the butter over medium-low heat. Add the scallion and saute until soft, but do not brown. Remove from heat.
Fold the scallions and crabmeat gently into the mayonnaise mixture, being careful not to break up the crab lumps. Pour the filling into the pre-baked pie shell and sprinkle the remaining Swiss cheese over the top. Sprinkle with paprika if desired. Bake in the 350-degree oven for about 40 minutes, until the quiche is set and golden brown on top. Let it rest for about 10 minutes before serving.
The quiche can be cooked a day ahead, chilled, brought back to room temperature and re-heated for 20-25 minutes at 350 degrees. Freezes well.