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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Special equipment: a pastry or bench scraper; a 9-inch glass or ceramic
deep-dish pie plate; pie weights or raw rice
Make pastry:
Blend together flour, butter, shortening, and salt in a bowl with your
fingertips or a pastry blender (or pulse in a food processor) just until
most of mixture resembles coarse meal with some roughly pea-size butter
lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a
fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water,
1/2 tablespoon at a time, stirring (or pulsing) until just incorporated,
then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a work surface and divide into 4 portions. With heel
of your hand, smear each portion once or twice in a forward motion to help
distribute fat. Gather dough together with scraper and press into a ball,
then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap,
until firm, at least 1 hour.
Roll out dough into a 12-inch round on a lightly floured surface with a
floured rolling pin and fit into pie plate. Trim excess dough, leaving a
1/2-inch overhang, then fold overhang under pastry and press against rim of
pie plate to reinforce edge. Decoratively crimp edge and lightly prick
bottom and side of shell with a fork. Chill until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 375F.
Line shell with foil and fill with pie weights. Bake until pastry is pale
golden along rim and set underneath foil, about 20 minutes. Carefully
remove foil and weights and bake shell until bottom and side are pale
golden, about 10 minutes more. Cool completely in pie plate on a rack,
about 20 minutes.
Make filling:
If using crab leg, hack through shell with a large heavy knife and cut meat
into 1/2-inch pieces. Discard shell.
Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and
nutmeg, then stir in cheeses and crabmeat.
Pour into prebaked crust and bake until filling puffs and is no longer
wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in
pie plate on rack 15 minutes.
Cooks' note:
Dough can be chilled up to 1 day. Let stand at room temperature
10 minutes
before rolling out.
Contributor: Gourmet September 2004 p 135
| Ingredients:
1 pastry
148/227 Pound(s) all purpose flour
3/8 Cup(s) butter; cut into 1/2 inch pcs
2 Tablespoon(s) cold vegetable shortening
87/2000 Ounce(s) salt
-1 Tablespoon(s) ice water
1 filling
1 1 pound king crab leg or 1/2 lb crab
4 large eggs
2 Cup(s) heavy cream
2 Tablespoon(s) chives; chopped
2 Tablespoon(s) parsley; chopped
1/8 Cup(s) cilantro (fresh); chopped
1/2 Teaspoon(s) paul prudhommes seafood seasoning
87/2000 Ounce(s) black pepper
1/8 Pinch(s) nutmeg
2 Ounce(s) monterey jack cheese; coarsely grated
2 Ounce(s) swiss cheese; coarsely grated |
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