Crabcake Quiche

Name: Crabcake Quiche
Ingredients: 2 cups flour; 1/2 teaspoon salt; 1 cup unsalted butter, softened, plus 3 tablespoons melted; 8 ounces cream cheese, softened; 8 ounces lump crab meat; 1/2 cup panko bread crumbs; 1 small onion, chopped; 1 green bell peppers, seeded and chopped; small handful parsley, chopped; 1/2 teaspoon dry mustard powder; salt and pepper to taste; 1/2 teaspoon cayenne pepper; 1/4 cup heavy whipping cream; 4 eggs, beaten; 1/2 cup cheddar cheese, shredded

15 ingredients

6 steps

Ingredients

2 cups flour
1/2 teaspoon salt
1 cup unsalted butter, softened, plus 3 tablespoons melted
8 ounces cream cheese, softened
8 ounces lump crab meat
1/2 cup panko bread crumbs
1 small onion, chopped
1 green bell peppers, seeded and chopped
small handful parsley, chopped
1/2 teaspoon dry mustard powder
salt and pepper to taste
1/2 teaspoon cayenne pepper
1/4 cup heavy whipping cream
4 eggs, beaten
1/2 cup cheddar cheese, shredded

Directions

1

In a small bowl, combine the flour and salt. In a large bowl, beat the 1 cup of butter and cream cheese until fluffy, about 2-3 minutes. Slowly beat in flour mixture until dough starts to form.
2

Dive the dough in half and shape into 2 rounds. (You can store the other half in the freezer in a freezer bag for up to 1 month for another use, or another quiche!). Cover and refrigerate the dough round for about 1 hour, or until well chilled.
3

Meanwhile, in a medium bowl, combine the crabmeat, panko, onion, and bell pepper. Stir in parsley, mustard powder, salt, pepper, and cayenne pepper. Toss with melted 3 tablespoons of butter and heavy cream. Mix well and fold in eggs and cheese.
4

Roll out dough on a floured surface to about 1/8 inch thickness. Make large enough to fit a normal sized pie pan. Grease pie pan and preheat oven to 350F.
5

Set dough in pan and place pie weights or dry beans atop of dough. Bake for about 10 minutes, or until starting to brown.
6

Add crabmeat mixture and bake for about 25-30 minutes longer, or until filling is set. Let cool for about 5 minutes and serve!