Author Notes
Crabcakes + Quiche = Genius, right? —mtlabor
Ingredients
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2 cups
flour
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1/2 teaspoon
salt
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1 cup
unsalted butter, softened, plus 3 tablespoons melted
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8 ounces
cream cheese, softened
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8 ounces
lump crab meat
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1/2 cup
panko bread crumbs
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1
small onion, chopped
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1
green bell peppers, seeded and chopped
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small handful parsley, chopped
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1/2 teaspoon
dry mustard powder
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salt and pepper to taste
-
1/2 teaspoon
cayenne pepper
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1/4 cup
heavy whipping cream
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4
eggs, beaten
-
1/2 cup
cheddar cheese, shredded
Directions
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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.
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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.
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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.
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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.
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Set dough in pan and place pie weights or dry beans atop of dough. Bake for about 10 minutes, or until starting to brown.
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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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