Crab Walking: Spinach Quiche with Chesapeake Crab

October 30, 2017
2 min read

INGREDIENTS

  • 1 1/2 cup all-purpose flour
  • 1 1/2 sticks butter — cubed and chilled
  • 1 ¼ cup Gruyere cheese — grated
  • 2 ½ cups heavy cream
  • 7 eggs
  • 5 oz. baby spinach
  • 1 tsp. garlic — finely chopped
  • 1 tbsp. olive oil
  • 8 oz. fresh jumbo lump crab meat
  • 1 1/2 tbsp. butter
  • 2 tsp. shallots — finely minced
  • 1 oz. dry white wine
  • 1 tbsp. tomato — diced finely
  • 2 tsp. chives — finely minced
  • Salt and pepper to taste

PASTRY DOUGH PREPARATION

  1. Place flour, butter, 1/2 cup cheese into a processor and pulse until a ball is formed
  2. Lest rest for 30 minutes in the refrigerator before using

EGG BATTER PREPARATION

  1. Whisk together heavy cream, eggs and salt and pepper until incorporated
  2. Strain and reserve

QUICHE FILLING PREPARATION

  1. Heat olive oil in a medium or large sauté pan
  2. Add garlic when oil starts to shimmer
  3. Add spinach when garlic is golden in color
  4. Quickly stir and coat, adding salt and pepper to taste
  5. Remove from heat and drain in a small colander, after spinach has cooled, chop coarsely and reserve

ASSEMBLY

  1. Preheat oven to 365°F
  2. Roll out dough and fill pie shell(s), bake 20 minutes for individual servings or 27 minutes for a 9” pie, remove from oven and reduce heat to 350°F
  3. With the shells on a flat cookie sheet, divide spinach and remaining Gruyere cheese equally into shells
  4. Fill with egg batter to the rim
  5. Bake 20-25 minutes for individual servings or 45 minutes for one 9” pie
  6. Remove from oven when the center jiggles slightly, but there is no visible liquid, let rest 15 minutes

QUICHE GARNISH PREPARATION

  1. While quiche is resting, melt butter in a medium sauté pan
  2. Add shallots and sauté 30 seconds
  3. Add crab meat and coat gently with butter and shallots
  4. Add wine, bring to a boil, then reduce until almost evaporated
  5.  Stir in tomatoes, chives, salt and pepper

TO SERVE:  Serve onto warm plates and top each portion with the jumbo lump crab mixture and a citrus beurre blanc (optional).

MAKES 6 INDIVIDUAL SERVINGS OR ONE 9” QUICHE