Delish Crab Quiche
This was very light and fluffy and so good! You can substitute the crab with anything.
Ingredients for 8 servings
olive oil, to taste
1 cup Fresh Crab (or anything you like)
2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper, divided
8 tablespoons unsalted butter
2 cups all-purpose flour
½ teaspoon baking powder
¾ cup grated parmesan cheese, divided
¼ cup cold water
6 large eggs
⅓ cup sour cream
1 cup half & half
1 ½ cups shredded cheddar cheese
1 cup cherry tomato, halved
Preheat the oven to 375˚F (190˚C).
Place the butter in a microwave dish and melt it (30 seconds).
Add add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom of a pie pan and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.
Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.
Scatter the cheddar cheese evenly over the crust. Arrange the crab over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the crab. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.
Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.
Serve the quiche straight from the pan.