Serve this quiche (John Travolta’s favorite) for lunch or dinner with a green salad.
Active ingredients: 1/4 teaspoon black pepper,1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb swelling crabmeat, picked over,4 big eggs,1 1/4 cups versatile flour,2 tablespoons finely chopped fresh chives,2 tablespoons finely chopped fresh cilantro,2 tablespoons carefully chopped fresh parsley,2 cups heavy cream,3 to 4 tablespoons ice water,2 oz coarsely grated Monterey Jack cheese (1/2 cup),1/ 8 teaspoon freshly grated nutmeg,1/ 2 teaspoon salt,1/ 2 teaspoon seafood flavoring such as Paul Prudhomme’s,2 oz coarsely grated Swiss cheese (1/2 cup),3/ 4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes,2 tablespoons cold veggie reducing
Guidelines: Mix together flour, butter, reducing, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until the majority of mix looks like coarse meal with some roughly pea-size butter swellings. Drizzle uniformly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) up until incorporated., Squeeze a small handful: If it does not hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until simply integrated, then test again. (Do not overwork mixture, or pastry will be tough.), Turn out mix onto a work surface area and divide into 4 portions. With heel of your hand, smear each part once or twice in a forward motion to assist disperse fat. Collect dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, covered in cling wrap, until company, at least 1 hour., Present dough into a 12- inch round on a lightly floured surface area with a floured rolling pin and suit pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press versus rim of pie plate to enhance edge. Decoratively crimp edge and gently puncture bottom and side of shell with a fork. Chill until company, about 30 minutes., Put oven rack in middle position and preheat oven to 375 ° F., Line shell with foil and fill with pie weights. Bake up until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool entirely in pie plate on a rack, about 20 minutes.Instructions: If using crab leg, hack through shell with a big heavy knife and cut meat into 1/2-inch pieces. Discard shell., Blend together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat., Put into prebaked crust and bake until filling puffs and is no longer shaky in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.