Name: Crabmeat Quiche
Total time: 1 h
Cuisine: FrenchEurope
Ingredients: 8 ounces cooked crabmeat (1 cup); 2 tablespoons chopped fresh chives; 2 large eggs; 2 large egg yolks; 3/4 cup whole milk; 3/4 cup heavy cream; 1/2 teaspoon table salt; 1/2 teaspoon ground white pepper; pinch fresh grated nutmeg; 2 tablespoons dry sherry; pinch cayenne pepper; 1 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes

Why This Recipe Works

After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining two whole eggs with two yolks, ¾ cup of milk, and ¾ cup of heavy cream. We found that a baking temperature of 375 degrees was low enough to set the custard gently and hot enough to brown the top before the filling became dried out and rubbery.

Before You Begin

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Pick through the crabmeat carefully to remove any bits of shell.

Instructions

Adjust oven rack to center position and heat oven to 375 degrees. Toss cooked crabmeat with chives and set aside. Meanwhile, whisk all ingredients except crabmeat and chives in medium bowl.

Spread crabmeat tossed with chives evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.