Quiche Recipes > Quiche Pans > Quiche - Cookbooks
| | San Francisco Quiche
Pastry for 9 or 10 inch single crust pie
one 6 ounce package of frozen crabmeat, thawed and drained
3 tablespoons of dry sherry
1 teaspoon of brandy
4 large eggs
1 cup of light cream
1 cup of heavy cream
1 teaspoon of salt
1/8 teaspoon of ground nutmeg
Good grinding of fresh black pepper
2 dashes of hot pepper sauce
1/2 cup of shredded natural Gruyere cheese
1/2 cup of shredded natural Swiss cheese
1/2 cup of diagonally sliced scallions
2 tablespoons of grated Parmesan cheese
Preheat oven to 375ºF. Line pie pan with pastry and flute edge. Take a sheet of foil and press lightly into pie pan. Fill with raw rice, raw elbow macaroni or dry beans. Bake pie shell for 10 minutes to partially bake. Remove from oven, remove foil and filler. (Filler of course can be used again.)
Shred crabmeat coarsely and allow to soak with sherry and brandy. In a medium bowl, beat eggs. Stir in light cream, heavy cream, salt, nutmeg, pepper and hot pepper sauce. Add crabmeat, Gruyere cheese, Swiss cheese and scallions. Stir well.
Pour filling into prepared crust. Bake 15 minutes, then sprinkle surface with Parmesan cheese. Bake 25 to 30 minutes longer or until well puffed and brown. Let cool for 5 minutes. Cut into wedges to serve. Makes 1 (9 or 10 inch) quiche, 8 - 10 servings |
|
| |
|
Basic-Recipes.com
|