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King Crab Quiche

King Crab Quiche
  • snacks
  • entrée
  • 6-8 servings
  • 75 minutes

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King Crab Quiche

  • snacks
  • entrée
  • 6-8 servings
  • 75 minutes

Recipe by Chef Liz McCune of Eat Seattle.

Ingredients

Crust

  • 2.5 C flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 C cold butter (cubed)
  • ¼ ice cold water

Batter

  • 4 eggs
  • 1 ¼ C half an half
  • 1 leek (sliced)
  • 2 strips bacon (cubed)
  • 1 C King Crab (cooked and shelled meat) pepper
  • 1 C jack cheese (grated)

Directions

Crust

  1. Pulse flour, salt, sugar, and cold butter in food processor. Add cold water until dough binds. Add a little more water if needed. Put the dough on the counter and shape into a disk. Cover with plastic wrap and put in the fridge for 1-2 hours.
  2. Preheat oven to 350 degrees.

Batter

  1. Heat sautee pan over medium high heat. Add bacon and cook for 1 minute. Add sliced leeks and cook until soft (3-4 minutes). Add King Crab and turn off heat. Whisk eggs, half and half together, ½ C of the cheese, and season with pepper.
  2. Roll dough out on floured surface the set in pie plate. Add egg batter, top with veggie/crab mixture and the rest of cheese.
  3. Bake for 45 minutes in oven or until egg is fully set. Let cool and serve.

Serves 6