Ingredients Jump to Instructions ↓

  1. Pastry:

  2. 1 1/4 cups all-purpose flour

  3. 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes

  4. 2 tablespoons vegetable shortening

  5. 1/4 teaspoon salt

  6. 3 to 4 tablespoons ice-cold water

  7. Filling:

  8. 1/2 lb premium lump crabmeat

  9. 4 large eggs

  10. 2 cups heavy or whipping cream

  11. 2 tablespoons minced fresh chives

  12. 1 tablespoon minced fresh dill

  13. 2 tablespoons minced fresh parsley

  14. 1/2 teaspoon salt, to taste

  15. 1/4 teaspoon pepper, to taste

  16. 1/16 teaspoon

  17. 1/2 cup Gruyere cheese, coarsely shredded

  18. 1/2 cup Swiss cheese, coarsely shredded

Instructions Jump to Ingredients ↑

  1. Pastry:

  2. Chill your hands with cold, running water from the tap and dry thoroughly. In a medium bowl, rub together flour butter, shortening, and salt until it resembles cornmeal with a few larger lumps throughout. Using a fork, toss the flour mixture with the ice water until it just sticks together to form a ball. (Alternately, you can use a food processor on pulse-mode for this step.)

  3. Divide dough into 2 portions, gently roll into a ball and flatten into a 6-inch disk with your palm. Wrap in plastic wrap and chill for 2 hours.

  4. Roll out both portions of dough to form one 12-inch circle. Fit the dough into a deep-dish 9-inch pie plate and trim the excess dough, leaving ½-inch overhang for fluting, and fold under to thicken crust edges. After fluting edges, gently prick surface with a fork, loosely line with a parchment paper circle cut to fit over entire surface of pastry, and then chill for 45 minutes. Preheat oven to 375 degrees.

  5. Fill lined pastry half full with dried beans, rice, or pie weights and bake until pastry is light golden brown, about 15-20 minutes. Remove from oven and allow to cool on a baking sheet while making quiche filling.

  6. Filling:

  7. Whisk together eggs, cream, and seasonings, and then stir in crabmeat and cheese. Carefully pour into prepared pastry shell and bake for 50-60 minutes. The quiche is done when a small knife inserted near the center comes out wet, but clean and it is puffed and golden brown. (If the pastry edges brown too quickly near the end of baking, tent them loosely with foil or pie shields.)

  8. Makes 8 servings.


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