Name: Crab Quiche with Hollandaise
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Pastry for single-crust pie (9 inches) -; 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed -; 1 cup shredded cheddar-Monterey Jack cheese -; 3/4 cup frozen asparagus stir-fry vegetable blend, thawed -; 1/4 cup finely chopped onion -; 3 large eggs -; 1 cup evaporated milk -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1/4 teaspoon seafood seasoning -; 1/8 teaspoon hot pepper sauce -; Sauce: -; 3 large egg yolks -; 1 tablespoon water -; 1 tablespoon lemon juice -; 1/2 cup butter, melted -; Dash pepper -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Crab Quiche with Hollandaise

1. Pastry for single-crust pie (9 inches) -

2. 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed -

3. 1 cup shredded cheddar-Monterey Jack cheese -

4. 3/4 cup frozen asparagus stir-fry vegetable blend, thawed -

5. 1/4 cup finely chopped onion -

6. 3 large eggs -

7. 1 cup evaporated milk -

8. 1/2 teaspoon salt -

9. 1/4 teaspoon pepper -

10. 1/4 teaspoon seafood seasoning -

11. 1/8 teaspoon hot pepper sauce -

12. Sauce: -

13. 3 large egg yolks -

14. 1 tablespoon water -

15. 1 tablespoon lemon juice -

16. 1/2 cup butter, melted -

17. Dash pepper -

How to cook deliciously - Crab Quiche with Hollandaise

1. Stage

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack.

2. Stage

In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture.

3. Stage

Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting.

4. Stage

In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche.