This Week…Real Men DO Eat Quiche
It’s been fun trying new recipes as well as revisiting old favorites from years ago. We can thank Anna "Banana" Kruchten for her post in July, which encouraged us to share recipes in the Bananatudes group.
This week, I had 3 ingredients I needed to use: crabmeat, asparagus, and a sheet of puff pastry. I found a recipe and made a few changes. Larry loved it! And…it was easy.
Notes:
- I used the puff pastry I had in the freezer but you could use a pie crust or make a crustless quiche.
- If you don’t have crabmeat, you could use shrimp or even ham…whatever you want
- The heavy whipping cream was a must for me because it adds a rich texture. But you can mix milk with heavy cream
- I added leftover asparagus, but you could omit it or add another light veggie
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Crab and Asparagus Quiche
1 round puff pastry or other pie dough
1 tablespoon butter
1 tablespoon olive oil
2 cups sliced leeks (approximately 2 medium-sized leeks) I used a red onion but you can use any onion
2 8-ounce cans canned crab meat, drained
3 ounces shredded cheese - Gruyère, Emmental, or Swiss I used a combo bag of Swiss/Gruyere
4 large eggs
1 1/2 cups crème fraiche (or substitute whipping cream, half and half, or part milk) I used heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
Begin by blind baking the crust. Line a 10-inch tart pan with the pastry dough, pushing it firmly to the bottom and sides. Prick in several dozen places with the tines of a fork. Place the crust in the freezer for at least 20 minutes. When it is well chilled, place the crust in a preheated oven (400°F) to bake for 10 minutes. Remove from oven and allow to cool before adding other ingredients.
Melt the butter and oil in a medium-sized skillet on low-medium heat. Add the leeks and cook until the leeks are soft (about 10 minutes), stirring frequently. Don't brown the leeks. Stir in the drained crab meat and remove the skillet from the heat. I added leftover asparagus to the crab mixture. You could add artichoke hearts as well.
Whisk together the eggs, crème fraîche (or substitute), and salt and pepper until combined.
Spread the cooked leeks and crab in the bottom of the baked tart shell. Sprinkle with cheese, then pour on the egg mixture.
Bake in 400°F oven for 30 to 35 minutes.
Hope you enjoy it!
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