Quiche aux Fruits de Mer (Crab Quiche)

For many years our Easter brunch has consisted of crab quiche, asparagus, strawberries and champagne. The quiche recipe comes from Julia Child’s book Mastering the Art of French Cooking Vol. One p. 149. Julia knew a thing or two! I have made modifications over the years by substituting half and half or whole milk for the whipping cream. Still delicious, but not quite as rich. I use her crust recipe, but a favorite pie crust recipe could be used in its place.

Quiche aux Fruits de Mer (Crab Quiche)
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If you have never had quiche fresh out of the oven, you are in for a real treat. It is never quite the same after it has cooled off and been reheated. As Julia would say, "Bon appetit!"
Quiche aux Fruits de Mer (Crab Quiche)
Print Recipe
If you have never had quiche fresh out of the oven, you are in for a real treat. It is never quite the same after it has cooled off and been reheated. As Julia would say, "Bon appetit!"
Ingredients
Pâte Brisé (Crust)
Filling
Servings:
Instructions
Pâte Brisé (Crust)
  1. Place flour, salt, sugar, butter, and shortening in mixing bowl and rub together to size of oatmeal flakes. Don’t overdo.Add water and blend quickly with one hand as you rapidly gather the dough into a mass. Sprinkle up to 1 tbsp. more water by droplets over any unmassed remains and add to dough. Press dough into a rough ball. It should just hold together and be pliable, but not damp or sticky.Place dough on lightly floured board and blend quickly with cool palm, two spoonfuls at a time,—frisage.
  2. Scrape dough together into a ball, sprinkle lightly with flour and wrap in waxed paper. Chill for about an hour until firm, but not congealed—or leave overnight in the refrigerator.
  3. Roll dough as quickly as possible so it will not soften and become difficult to handle. On lightly floured board, beat dough with rolling pin to soften, then knead it briefly into a fairly flat circle. Lightly flour the top, then roll and turn, as necessary. Sprinkle a little flour if needed to prevent sticking. Roll into a circle 1/8″ thick and about 2″ larger all around than your pan.
  4. Pan the dough and press lightly into bottom of pan. Tuck excess around inside edge of pan to thicken the sides. Trim off top with rolling pin. Pinch dough up around the rim, the flute with back of a knife.
  5. Line shell with foil and add dry beans or weights. Partially cook the shell by baking 8-9 minutes at 400 degrees. Remove weights and foil; prick bottom with fork at 1/2″ intervals and return to the oven for another 3 minutes.
Filling
  1. Heat oven to 375 degrees.
  2. Cook shallots or onions in the butter, 1-2 minutes over moderate heat, until tender but not browned. Add shellfish meat and stir gently 2 minutes. Sprinkle on salt and pepper. Add wine, raise heat, and boil a moment. Allow to cool slightly.
  3. Best eggs with cream, tomato paste, and seasonings. Gradually blend in shellfish and taste for seasoning.
  4. Pour mixture into pastry shell and sprinkle cheese over. Bake in upper third of oven 25-30 minutes, until puffed and brown.
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2 thoughts on “Quiche aux Fruits de Mer (Crab Quiche)

  1. Sandy Gapinski says:

    Hi ,
    Dave and I are now retired so we have more time to experiment with cooking things we have never before attempted. This crust sounds a little tricky so I will use my ususal crust.
    Hope you are well and enjoying life too. We would love to have you come to PA and stay with us . If you ever get an itchy foot, email a note and we wwillake a plan.

    Love,
    Sandy

    • Anne Dunham says:

      What fun to hear from you! We are well but don’t travel much. The invitation is mutual if you decide to come to CA. In the meantime I hope the quiche is great. I may make one too so we can eat together even though we are on separate sides of the continent.

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