You can see my back as I talk to Publius and JimRob. What can I say, Seattle has not been kind to my pretty face. ;-)
You do have a pretty face, Clemenza. We'll make certain you get it on camera next time ;)
Ok Clemenza..... here ya go!
CRABMEAT QUICHE
1 1/2 cups crabmeat, fresh or canned
1 TBLS chopped celery
1 TBLS chopped onion
2 TBLS finely chopped parsley (dried is fine too)
2 TBLS sherry (cooking sherry will work)
Pastry for one-crust 9 inch pie
4 eggs, lightly beaten
2 cups cream or half & half
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. white pepper (I use black and nobody notices) =)
Remove bits of shell and cartilage from crabmeat. Mix with celery, onion, parsley and sherry. Refrigerate 1 hour.
Preheat oven to 450. (Yes, FOUR fifty.)
Line pie plate with pastry and bake 5 min.
Sprinkle inside of partly baked pastry shell with crabmeat mixture.
Combine eggs, cream, nutmeg, salt and pepper and strain over the mixture in the pie shell.
Bake 15 minutes, reduce oven temp to 350 (you were worried, huh?) and bake until a knife inserted one inch from pastry edge comes out clean, about 10 min. longer.
Don't worry too much about the time. Different ovens are just different! =) If you love crab and you love quiche, this will do the trick!
Awww, c'mon now... ;-)
I'll keep checking back here to see if any additional pix are posted. What a thrill to meet JimRob and his family, huh? Zelig and I had the honor and privilege back in 2000 during the FReeper Inaugural Ball in DC. The power of this website still never fails to amaze me...