Ok, ok, I know, that headline sounds kind of crazy, but we’ve been having an absolutely amazing summer in the Philadelphia area. The temperature hasn’t been too warm, and, more importantly, the humidity has been low. I have absolutely loved it, but now, as kids are starting to go back to school, and the unofficial end of summer is just days away, my mind is already on fall. Of course, it could be because fall is my number one favorite time of the year. I love the cold chill in the air, the cozy sweaters, the festive holidays, the leaves changing and crunching under your feet, and, of course, the food. Actually, I just always love the food, but I digress.
For me, nothing says fall like pie. Call me crazy, and I may be alone here, but for some reason during the fall I think about the holidays and Thanksgiving, and, well, Thanksgiving’s all about the pies. Anyway, since it is August for a few more days, and I can’t really be jumping into pumpkin pie just yet, I thought instead I’d talk about one of my go-to breakfast items, especially in the summer, crab quiche.
For anything crab, as many of my friends from Baltimore repeatedly tell me, you have to turn to Maryland. And so, for crab quiche, I turn to Dishing Up Maryland, a great cookbook that talks about the different areas in Maryland and the different specialties. I’ve modified the crab and Gruyere quiche recipe just a bit, but it’s definitely a winner.
First, the pie crust. There are instructions in the recipe for making a pie crust, but I always use my tried and true recipe from my great Aunt Angie. She made the best pies! Maybe one of these days I’ll share that with you. 🙂 But feel free to use any pie crust recipe you like, or just pick up one from the refrigerator section of your grocery store. I won’t tell. You’ll need to line a greased 9 inch pie plate with the pie dough. But the important part for this recipe is the filling.
This is where I mainly differ from the recipe. The recipe calls for 1/3 cup onion, raw. For me, I think the raw onions, even after being cooked in the quiche, are too overpowering. Instead, saute 1/2 cup sweet onion, chopped, with 1 garlic clove, peeled and chopped, until the onions are soft and have some color. I usually do this the night before, then just keep them in the refrigerator. Sprinkle the onions and garlic over the dough with 1 lb lump crabmeat, and 4 oz. shredded Gruyere cheese. You can substitute Swiss if you can’t find Gruyere, and usually get the block and just shred it in the food processor. Then, whisk 4 eggs with 1 cup 1/2 and 1/2, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Carefully pour this mixture over the quiche. I put the pie plate on a cookie sheet and put it right next to the oven before I pour, just to minimize my transfer time and the chances of me making a huge mess.
Bake the quiche at 400 degrees for 40-45 minutes, until golden. Definitely let it cool a bit before you cut into it, maybe 10-15 minutes, so that it doesn’t run.
No matter what you’re making this Labor Day weekend, or if you’re not making a thing, I hope you have some time to yourself to enjoy the end to the summer! Happy Labor Day!