Spinach crab quiche
Jenni Parks
Makes: 1 Quiche
Serves: Depends on how hungry you are
Oven: 375F
Cooking time: 40 minutes
1 1/4 c flour
1/8 t salt
1/2 cup [1 stick] cold unsalted butter [no substitutes!]
3 T ice water
1 large onion, finely chopped
1 clove garlic, minced
1 cup white wine
1 handful spinach leaves [more or less to your tastes]
3/4 cup fresh crab or imitation crab meat
1/2 cup feta cheese crumbles
tarragon
glass pie pan - 8 or 9 inch.
1. Make the quiche dough:
Mix the flour and salt in a bowl. Using a sharp knife and holding the
stick of butter over the bowl, pull the wrapper off one end and
whittle tiny slices of butter into the bowl [m&m size pieces].
Continue pulling the wrapper back to slice until you've got all the
butter in the bowl. Toss the flour with the butter until all of the
butter pieces are covered. Using your hands, mulch the mixture until
it resembles fine crumbs.
Add the cold water a tablespoon at a time; you may not need all of the
water. Add just enough water so that the dough sticks together. Being
careful not to overwork the dough, form it into a ball then flatten it
so you've got a flat disc. Put this in the fridge for at least an hour
to chill [Cold dough is easier to roll out].
2. Make the filling:
Saute the onions and garlic in a tablespoon of olive oil. Add the
white wine and crab. Continue to cook until the onions are soft. Turn
off the heat, add a generous amount of dried tarragon [about a
tablespoon; use less if using fresh tarragon].
Tear the spinach leaves away from the stem and into small pieces.
Scramble 8-10 eggs [depending on the size of your pie dish] in a bowl
with 1/4 cup milk, salt, fresh ground pepper, and more tarragon.
3. Assemble:
After an hour or more of chilling the dough, the quiche is ready to be
assembled. Tear off 4 large pieces of plastic wrap, use two to cover
your pastry board [or to lay overlapping on your counter]. Place the
dough in the middle of the wrap. Put the other 2 pieces of wrap over
the first - like a wrap sandwich. Now, roll out the dough between the
wrap into a circle [No more sticky mess!]. When you've got the dough
the right size, peel off the top layer of pastic wrap. Pick up the
bottom wrap with the dough stuck to it, flip it over so that the dough
is face down in the pie dish, and then slowly peel the plastic off the
dough. Press the dough into the pie dish and sculpt the edges as you
prefer.
Sprinkle the spinach over the dough.
Pour the crab onion mix over the spinach.
Sprinkle the feta cheese over the crab mix.
Pour the eggs over the cheese, filling the pie dish up to the edge of
the crust.
Bake in the 375d oven for 40 minutes or until knife in the middle
comes out clean.
Quiche is excellent just made, or the next morning for brunch. Here
are recommended sides-
1. Baked potato halves drizzled with seasoned rice vinegar, olive oil
and sprinkled generously with garlic salt.
2. Baby greens salad with mint, edible flowers, and dill dressing -To
make dill dressing mix seasoned rice vinegar, olive oil, fresh pepper,
and dash of dill].
3. Tall glass of fresh OJ or mimosa.
Enjoy.
If you like this recipe, I have many more of my own, and those that
I've collected from other sources at
http://family.parjen.com/cooking.htm
Anthony
"Jenni Parks" <ladya...@yahoo.com> wrote in message
news:39172e12.03033...@posting.google.com...
<snip, snip>
> > Scramble 8-10 eggs [depending on the size of your pie dish] in a bowl
> with 1/4 cup milk, salt, fresh ground pepper, and more tarragon.
>
<Snip>
Never seen a quiche recipe with such a low ratio of milk, (usually cream),
to eggs. I make the royale using six eggs and the rest heavy cream for 3
cups and this does two nine-inch quiches. Also I'm doing the Atkins thing
so I make my quiches without a crust; saves a lot of time!
bruce bowser
> Tarragon Spinich Crab Quiche
What's so great about tarragon?
Graham
You'll then find out what makes it so special.
Cindy Hamilton
--
Cindy Hamilton
