Mother’s Day is less than a week away!
Chef Steve Konopelski of Turnbridge Point in Denton, shows us how to make a Maryland Crab Quiche in the DelmarvaLife Kitchen.
Maryland Crab Quiche (makes enough for 2 quiches)
For the filling:
- 1 medium carrot, small diced
- 1 small yellow onion, small diced
- 1 stalk celery, small diced
- 1 clove of garlic, minced
- 1 small shallot, minced
- ¼ Cup frozen peas, thawed
- ¼ Cup frozen corn, thawed
2 oz crab meat
- 1 tsp old bay
- Salt and pepper to taste
- In a medium sauce pan, melt 1 tablespoon of butter. Add diced onion, celery, carrot, and shallot. Cook over medium low heat until the vegetables are soft and translucent, about 15 minutes.
- Stir in the minced garlic and continue to cook until soft. Salt and pepper as needed to personal taste.
- Once garlic is cooked, stir in the peas, corn, and old bay. Cook until heated thru.
- Remove from heat. Place mixture into blind baked pie shell, then top with as much quiche batter as the shell will hold, you have left over batter (which will keep in the fridge for up to 1 week).
For the quiche batter:
- 4 eggs
- 250mL heavy cream
- 250mL whole milk
- 1 tsp kosher salt
- ½ tsp black pepper
- Pinch nutmeg
- Pinch mustard powder
- 1 tsp parsley
- 2 Tbsp tomato paste
- Blend all ingredients together with immersion blender. Pour into the blind baked pie shell. Bake on top rack of 300°F oven. Bake until custard has set, is wiggly but not giggly.
- Remove from oven and cool to room temperature. Refrigerate until cool.
- To reheat, place in preheated 325°F oven until quiche is warmed thru, about 15 minutes. Slice and serve. Or enjoy cold.