King Crab Quiche
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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
- 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.
- Preheat oven to 350 degrees.
Batter
- 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.
- Roll dough out on floured surface the set in pie plate. Add egg batter, top with veggie/crab mixture and the rest of cheese.
- Bake for 45 minutes in oven or until egg is fully set. Let cool and serve.
Serves 6
