crab quiche

We were snowed in this week. It doesn’t take that much snow here at the bottom of two hills, not when they don’t plow. And when you’re stuck inside and it’s bitterly cold outside, comfort dishes are in order. Quiche is a very comforting food, don’t you think? I made both my favorite caramelized onion, apple and bacon tart and this delightful crab quiche.

Once again, it’s impossible to get good, fresh crab around here. Canned crab – fancy or premium – will work and is preferable to the other stuff I bought in the seafood section at Walmart. At least it tastes like crab. If you can get fresh, I think it would be wonderful. I’m hoping to stop at the seafood market the next time I go to Springfield. I want to make crab cakes and nothing will substitute for the jumbo lump crab. Perhaps I will get enough to make quiche again.

I’ll also get cheese while I’m up there. Gruyere is never ever found down here, not even fontina. You could probably use Swiss. I decided to try Provel which is a processed cheese made with Swiss, Cheddar and provolone. It worked, the flavor was nice. But use Gruyere if you can find it. I’ve always been curious about Provel – it’s the cheese that looks like thick spaghetti that you’ve probably seen. It was worth the experiment but I don’t think I’ll be buying it again.

Crab Quiche

1 prepared pie crust
4-6 ounces Gruyere cheese, or other good melting cheese, shredded
1 pound fresh crab meat, picked – or 2 cans best quality crab, drained well
roughly 1/2 cup sliced green onions (scallions), both the white and the green parts, not packed
1/2 teaspoon dry mustard powder
1 scant teaspoon Old Bay seasoning
1/2 teaspoon Kosher salt
a couple of good grinds of pepper
3 eggs
1 cup heavy cream

Preheat oven to 350°F.

In your chilled prepared pie crust, evenly sprinkle the cheese, sprinkle the crab over the cheese, sprinkle the onions over the crab.

Beat together eggs, cream, mustard, Old Bay, salt and pepper. I prefer to use an immersion blender so that it’s completely blended. You could use a blender or a food processor.

Pour the egg mixture over the crab, etc. Poke around gently just to be sure the eggs get to the bottom.

Bake, on a sheet pan, about 40 minutes. Allow to stand 15 minutes before cutting. Can be served hot, at room temperature, or cold.