CRAB AND SWEET CURRY QUICHE

CRAB AND SWEET CURRY QUICHE
Curry powder is a blend of twenty or more spices and herbs,
including cardamom, cloves, cinnamon, coriander, mace, and nutmeg.
These are all “sweet” spices, as opposed to hot spices like chiles and
black pepper. Select a mild curry powder for this recipe to bring out the
flavor of the crab. Serve the quiche cut into small triangles for an
appetizer or in larger wedges for a first course. It also makes a delicious
main course for a light lunch or supper.
SERVES 8

1 recipe [Only admins are allowed to see this link]
2 tablespoons minced shallots
1 tablespoon butter
1 teaspoon sweet curry powder
1 cup shredded cooked crabmeat, well drained
2 tablespoons minced fresh chives
1 tablespoon all-purpose fl our
1½ cups shredded Swiss cheese, divided
3 large eggs
1 cup light cream or half-and-half
½ teaspoon salt
Dash of Tabasco sauce

1. Prepare the pastry and chill
in the refrigerator. Preheat the
oven to 350°F.
2. While the pastry is chilling,
prepare the filling: Sauté the
shallots in the butter for about
2 minutes and add the curry
powder. Transfer to a medium
bowl and add the crabmeat,
chives, and flour.
3. Roll out the chilled pastry
into a 12-inch circle and transfer
to a 9-inch tart or pie pan.
Trim and crimp the edges.
4. Spread half the cheese in the
bottom of the pastry shell. Top
with the crab mixture and sprinkle
with the remaining cheese.
5. In a small bowl, whisk together
the eggs, cream, salt, and
Tabasco sauce, and pour over
the filling in the pastry shell.
6. Bake for 35 to 40 minutes,
or until the filling is lightly
browned and a knife inserted
near the center comes out
clean. Serve warm or at
room temperature.