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
- Place flour, butter, 1/2 cup cheese into a processor and pulse until a ball is formed
- Lest rest for 30 minutes in the refrigerator before using
EGG BATTER PREPARATION
- Whisk together heavy cream, eggs and salt and pepper until incorporated
- Strain and reserve
QUICHE FILLING PREPARATION
- Heat olive oil in a medium or large sauté pan
- Add garlic when oil starts to shimmer
- Add spinach when garlic is golden in color
- Quickly stir and coat, adding salt and pepper to taste
- Remove from heat and drain in a small colander, after spinach has cooled, chop coarsely and reserve
ASSEMBLY
- Preheat oven to 365°F
- 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
- With the shells on a flat cookie sheet, divide spinach and remaining Gruyere cheese equally into shells
- Fill with egg batter to the rim
- Bake 20-25 minutes for individual servings or 45 minutes for one 9” pie
- Remove from oven when the center jiggles slightly, but there is no visible liquid, let rest 15 minutes
QUICHE GARNISH PREPARATION
- While quiche is resting, melt butter in a medium sauté pan
- Add shallots and sauté 30 seconds
- Add crab meat and coat gently with butter and shallots
- Add wine, bring to a boil, then reduce until almost evaporated
- 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