World Famous Recipes

The Best Crab Quiche

1 prepared 9-inch pastry shell, or your favorite recipe

2 eggs plus 2 egg yolks

3/4 cup (180 ml) whole milk

3/4 cup (180 ml) heavy cream

2 Tbs (30 ml) dry sherry (optional)

Salt and freshly ground pepper to taste

A grating of fresh nutmeg

Cayenne pepper to taste (optional)

1 cup (250 ml) canned or cooked fresh crab meat

2 Tbs (30 ml) chopped fresh chives

Line the pie shell with aluminum foil and fill it with metallic pie

weights or dried beans or rice. Bake in a preheated 375F (190C) oven

for 15 minutes. Carefully remove the weights and foil and bake until

light golden brown, about 10 minutes more. Meanwhile whisk together

the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg, and

cayenne. Toss the crab meat with the chopped chives and spread evenly

over the bottom of the hot pie crust. Add the egg mixture and bake 30

to 35 minutes, until the tip of a knife comes out clean when inserted

about 1 inch (3 cm) from the edge of the crust. The center should be

slightly liquid but will firm up as it cools. Serves 6 to 8 as a

first course.