Dungeness Crab and Poblano Quiche
Rich, buttery Dungeness crab and poblano peppers baked into an all butter crust
Ingredients
Crust:
- 2 ½ cup flour
- 2 sticks butter grated
- ½ tsp salt
- 6 tbsp cold water
Filling:
- 4 large eggs
- 2 cup heavy cream
- 2 tbsp green onion chopped
- 2 tbsp cilantro chopped
- 2 tbsp fire roasted poblano peppers chopped
- 4-5 long strips of fire roasted poblano peppers for looks
- ½ tsp Zatarain’s cajun seasoning
- salt and pepper to taste
- ½ cup Monterey Jack cheese shredded
- ½ cup Swiss cheese shredded
- 1 generous cup of fresh Dungeness Crab I use a whole crab, it usually weighs 1.5 lbs before cracked and shelled
Instructions
Crust:
- Preheat oven to 375 degrees
- In a large glass bowl, combine flour and salt
- Cut in butter until mix resembles crumbs, adding cold water until it starts to stick together enough to form into ball
- Roll out dough on floured surface
- Place dough in pie dish and blind bake for about 20 minutes
- Remove from oven and fill
Filling:
- In a large bowl whip eggs and cream until combined
- Add green onion, cilantro, chopped poblano peppers, Zatarain’s and S & P, blend well
- Fold in Monterey Jack cheese, Swiss cheese and Dungeness crab
- Pour into prepared pie pan
- Place poblano pepper strips across top of pie
- Bake at 375 degrees for about 45 minutes or until firm