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Author Notes: Crabcakes + Quiche = Genius, right? —mtlabor
Makes 1 large quiche
- 2 cups flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened, plus 3 tablespoons melted
- 8 ounces cream cheese, softened
- 8 ounces lump crab meat
- 1/2 cup panko bread crumbs
- 1 small onion, chopped
- 1 green bell peppers, seeded and chopped
- small handful parsley, chopped
- 1/2 teaspoon dry mustard powder
- salt and pepper to taste
- 1/2 teaspoon cayenne pepper
- 1/4 cup heavy whipping cream
- 4 eggs, beaten
- 1/2 cup cheddar cheese, shredded
- In a small bowl, combine the flour and salt. In a large bowl, beat the 1 cup of butter and cream cheese until fluffy, about 2-3 minutes. Slowly beat in flour mixture until dough starts to form.
- Dive the dough in half and shape into 2 rounds. (You can store the other half in the freezer in a freezer bag for up to 1 month for another use, or another quiche!). Cover and refrigerate the dough round for about 1 hour, or until well chilled.
- Meanwhile, in a medium bowl, combine the crabmeat, panko, onion, and bell pepper. Stir in parsley, mustard powder, salt, pepper, and cayenne pepper. Toss with melted 3 tablespoons of butter and heavy cream. Mix well and fold in eggs and cheese.
- Roll out dough on a floured surface to about 1/8 inch thickness. Make large enough to fit a normal sized pie pan. Grease pie pan and preheat oven to 350F.
- Set dough in pan and place pie weights or dry beans atop of dough. Bake for about 10 minutes, or until starting to brown.
- Add crabmeat mixture and bake for about 25-30 minutes longer, or until filling is set. Let cool for about 5 minutes and serve!
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