Wednesday, March 22, 2017


                          DUNGENESS CRAB QUICHE by CHEF DAN:
Serves 6-8

Gruyere cheese
1 (9-inch) par baked and pricked with a fork
1 pound fresh Dungeness crab meat
1 onion, chopped
1 cup almond milk
1/2-teaspoon lemon zest
1/2-teaspoon EACH dry mustard  Old Bay seasoning and smoked paprika
Kosher salt to taste
1/8-teaspoon EACH ground mace, dried tarragon, and cayenne pepper
3 egg beaten
2 tablespoon fresh snipped chives

DIRECTIONS: (preheat oven to 350 F)
1.   Sprinkle the cheese evenly over the bottom of the pie crust.
2.   Top with crab meat and sprinkle with the onion.
3.   Whisk together milk and next 10 ingredients.
4.   Pour the egg mixture into the pie crust.
5.   Bake until custard sets, about 40 minutes.
6.   Let stand for 15 minutes before slicing.

ENJOY DAN:                                                               COOK EAT SHARE!!

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