Crab and Swiss Quiche

Ingredients and Weight:

• 1 cup (2 sticks, 16 tablespoons) unsalted butter, cold and cut into small cubes
• 2 1/2 cups all-purpose flour, plus more for rolling
• 1/2 teaspoon salt
• 1 egg yolk
• 1/4 cup ice water
• 1 pound lump crab meat, picked over and flaked
• 1 cup grated Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 6 large eggs
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Preparation Time:

30 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Make the pastry: In a large bowl, combine the flour and salt. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse meal. Add the egg yolk and ice water and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the oven: Preheat the oven to 375 degrees F (190 degrees C).
3. Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Fold the edges under and crimp to seal.
4. Combine the filling ingredients: In a large bowl, combine the crab meat, Swiss cheese, Parmesan cheese, onion, green bell pepper, and red bell pepper.
5. Whisk together the eggs and milk: In a separate bowl, whisk together the eggs, milk, salt, black pepper, and cayenne pepper (if using).
6. Pour the filling into the pie crust: Pour the filling into the pie crust.
7. Pour the egg mixture over the filling: Pour the egg mixture over the filling.
8. Bake the quiche: Bake the quiche in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden brown.
9. Let the quiche cool: Let the quiche cool slightly before serving.

Nutritional Information:

Serving Size: 1 slice (1/8 of quiche)

Calories: 300

Fat: 18g

Saturated Fat: 10g

Cholesterol: 130mg

Sodium: 450mg

Carbohydrates: 25g

Protein: 15g

Dish Characteristics:

• Rich and creamy
• Savory and flavorful
• Perfect for brunch, lunch, or dinner
• Can be made ahead of time
• Impress your guests

User Comments:

• "This quiche is absolutely delicious! The crab meat is so flavorful and the Swiss cheese is perfectly melted. I will definitely be making this again." - Emily
• "I made this quiche for a brunch party and it was a hit! Everyone loved the combination of flavors and the crust was so flaky. It was a great dish to feed a crowd." - Sarah
• "This is the best quiche I have ever had! The filling is so rich and decadent, and the crust is so flaky and buttery. I highly recommend this recipe." - David

Special Precautions and Tips:

• Be sure to use cold butter and ice water when making the pastry. This will help to create a flaky crust.
• Do not overmix the dough. If the dough is overmixed, it will become tough.
• If you do not have lump crab meat, you can use canned crab meat instead. Just be sure to drain the crab meat well before using.
• You can adjust the seasonings to your taste. If you like a spicy quiche, add more cayenne pepper.
• Quiche can be made ahead of time and reheated when ready to serve.