This recipe is one that I truly love to make as it combines seafood and quiche using cheese & eggs together in a very tasty dish that anyone would enjoy. Although I first tried it for a Christmas dinner; which the finished presentation has the look of Christmas with the colors green (spinach) and red (bacon and if you use imitation crab or use 1/2 of both ) come to the top. As the title says its not just for Christmas but for any occasion at any time of the year. Once again it sounds more complicated than it is; just follow the recipe!
INGREDIENTS: VEGETARIAN STYLE ELIMINATE CHICKEN BASE AND USE VEG BASE)
1. use a 9 inch pie pan; glass or metal (my wife Dottie uses the recipe shown at the bottom
and no one else makes such a great crust!
2. 1/2 lb of thick sliced bacon cut into small pieces
3. 8 oz of shredded Mexican style cheese (Sargento is good)
4. 4 oz of shredded Parmesean cheese and 4 oz of shredded swiss cheese (again Sargento is good)
5. 2 whole eggs & 2 egg yolks
6. 2 medium onions peeled,cut in half and sliced thin
7. 6 oz lump crab or imitation crab or half & half; cut into smaller pieces
8. 1/2 box of thawed frozen whole leaf spinach with water squeezed out
9. 1 1/2 cups of creme fraich (see recipe #93 or for a lighter mix one can use half and half)
10. 3 tab of Millers chicken base (or equivalent from a VEG STYLE
ELIMINATE CHICKEN BASE AND ADD 2 TAB PENZEYS VEG
BASE OR EQUIV OR 1/2 BOX OF VEG STOCK)
11. 1/2 tsp red pepper
12. 1/2 tsp dry mustard
DIRECTIONS:
* make pie crust from recipe and bake at 425 degrees for ten minutes until crust is light brown
* turn oven down to 350 degrees to bake quiche
* fry bacon pieces in lg fry pan on medium heat until crisp (set aside)
* fry the sliced onions in left over bacon oil on medium heat until slightly brown
* add crab in the fry pan with the onions & saute an additonal 5 minutes & set asside
* in a separate sauce pan put 1 1/2 cups of cream over medium heat
* add soup base to cream; stir until desolved but do not boil
* in a bowl mix the 3 cheeses
* in a bowl, combine 2 eggs, 2 gg yolks, 1/2 tsp red pepper, 1/2 tsp dry mustard & stir until combined
* put 1/4 cup of the hot cream into the egg mixture ( this helps keep the eggs from cooking) then pour rest of
cream, stiring as you do
* sprinkle 1/4 mixed cheese into the bottom of the pie shell
* sprinkle 1/2 of bacon in shell next
* sprinkle 1/2 of onion, crab mixture next
* pour half of the cream, egg mixture next
* sprinkle rest of mixed cheeses into the shell next
* sprinkle rest of mixed cheese next (save a little to put on at the end)
* divide spinach into small clumps and distribute over top of pie
* sprinkle rest of bacon on top of pie
* sprinkle final mixed cheese on top of pie
* bake quiche at 350 degrees for 30 minutes (check donenes with toothpick which should come out clean
if not, bake further until it does come out clean
* serves at least 6 persons generously; (to use as an appetizer, cut into small slices)
PIE CRUST RECIPE FOR A 9 INCH PIE PAN
INGREDIENTS:
1. 1 cup all purpose flour
2. 1 tsp salt
3. 1/3 cup of crisco (or equivilent) shortening (never use butter untless you want a heavy crust)
4. 3 tab, plus very cold water
DIRECTIONS:
* put flour in a bowl
* mix in salt and combine
* mix in shortening until it forms little pea shaped pieces
* add water a tab at a time until it holds together but not sticky and form into a ball
* flatten dough on a floured surface and roll dough until its thin( large wooden cutting board works good)
make sure it doesn't stick to board, adjust with a knife under dough a add a little flour to surface
* you can lift over rolling pin carefully (if it tears, place together and keep it loose over rolling pin
* place in 9 inch pie plate, smooth out and crimp edges or use a fork to press edges
(do not use shortening on plate as it is unecessary)
* you're ready to make the quiche
INGREDIENTS: VEGETARIAN STYLE ELIMINATE CHICKEN BASE AND USE VEG BASE)
1. use a 9 inch pie pan; glass or metal (my wife Dottie uses the recipe shown at the bottom
and no one else makes such a great crust!
2. 1/2 lb of thick sliced bacon cut into small pieces
3. 8 oz of shredded Mexican style cheese (Sargento is good)
4. 4 oz of shredded Parmesean cheese and 4 oz of shredded swiss cheese (again Sargento is good)
5. 2 whole eggs & 2 egg yolks
6. 2 medium onions peeled,cut in half and sliced thin
7. 6 oz lump crab or imitation crab or half & half; cut into smaller pieces
8. 1/2 box of thawed frozen whole leaf spinach with water squeezed out
9. 1 1/2 cups of creme fraich (see recipe #93 or for a lighter mix one can use half and half)
10. 3 tab of Millers chicken base (or equivalent from a VEG STYLE
ELIMINATE CHICKEN BASE AND ADD 2 TAB PENZEYS VEG
BASE OR EQUIV OR 1/2 BOX OF VEG STOCK)
11. 1/2 tsp red pepper
12. 1/2 tsp dry mustard
DIRECTIONS:
* make pie crust from recipe and bake at 425 degrees for ten minutes until crust is light brown
* turn oven down to 350 degrees to bake quiche
* fry bacon pieces in lg fry pan on medium heat until crisp (set aside)
* fry the sliced onions in left over bacon oil on medium heat until slightly brown
* add crab in the fry pan with the onions & saute an additonal 5 minutes & set asside
* in a separate sauce pan put 1 1/2 cups of cream over medium heat
* add soup base to cream; stir until desolved but do not boil
* in a bowl mix the 3 cheeses
* in a bowl, combine 2 eggs, 2 gg yolks, 1/2 tsp red pepper, 1/2 tsp dry mustard & stir until combined
* put 1/4 cup of the hot cream into the egg mixture ( this helps keep the eggs from cooking) then pour rest of
cream, stiring as you do
* sprinkle 1/4 mixed cheese into the bottom of the pie shell
* sprinkle 1/2 of bacon in shell next
* sprinkle 1/2 of onion, crab mixture next
* pour half of the cream, egg mixture next
* sprinkle rest of mixed cheeses into the shell next
* sprinkle rest of mixed cheese next (save a little to put on at the end)
* divide spinach into small clumps and distribute over top of pie
* sprinkle rest of bacon on top of pie
* sprinkle final mixed cheese on top of pie
* bake quiche at 350 degrees for 30 minutes (check donenes with toothpick which should come out clean
if not, bake further until it does come out clean
* serves at least 6 persons generously; (to use as an appetizer, cut into small slices)
PIE CRUST RECIPE FOR A 9 INCH PIE PAN
INGREDIENTS:
1. 1 cup all purpose flour
2. 1 tsp salt
3. 1/3 cup of crisco (or equivilent) shortening (never use butter untless you want a heavy crust)
4. 3 tab, plus very cold water
DIRECTIONS:
* put flour in a bowl
* mix in salt and combine
* mix in shortening until it forms little pea shaped pieces
* add water a tab at a time until it holds together but not sticky and form into a ball
* flatten dough on a floured surface and roll dough until its thin( large wooden cutting board works good)
make sure it doesn't stick to board, adjust with a knife under dough a add a little flour to surface
* you can lift over rolling pin carefully (if it tears, place together and keep it loose over rolling pin
* place in 9 inch pie plate, smooth out and crimp edges or use a fork to press edges
(do not use shortening on plate as it is unecessary)
* you're ready to make the quiche
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