Here’s an elegant entrée-sized quiche, perfect for a luncheon.
Recipe adapted from King Arthur Flour. For more information, visit kingarthurflour.com.
- 3⁄4 cup diced crabmeat or diced faux crab
- 1 medium red bell pepper, diced (about 3⁄4cup) 1⁄2 cup shredded sharp cheddar cheese
- 3 large eggs
- 3⁄4 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 whole, trimmed scallions, chopped
- Combine the crabmeat, died pepper and cheese; set aside. Whisk together the eggs, milk, salt and pepper.
- Set the EGG for indirect cooking at 400°F/204°C.
- Roll the dough on a BGE Dough Rolling Mat into a 12 inch circle and place it into the Deep Dish Pizza/Baking Stone. Add the crab mixture, then pour in the milk-egg mixture. Sprinkle with the chopped scallions.
- Bake the quiche for 27 to 30 minutes, until it’s barely set in the center. Remove from the EGG and let it cool for 10 minutes before serving.
Makes 1 quiche, 8-10 servings
- 3⁄4 cup King Arthur Unbleached All-Purpose Flour
- 1⁄4 cup Hi-maize Fiber; or substitute 1/4 cup all-purpose flour*
- 1⁄4 cup Vermont cheese powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika, hot, sweet, or smoked
- Pinch of cayenne pepper, optional
- 6 tablespoons cold unsalted butter, diced
- 1⁄4 cup shredded sharp cheddar cheese
- 2 tablespoons (1 ounce) ice water*
- *If you substitute flour for the Hi-maize, increase the water by 1 tablespoon.
- Whisk together the flour, Hi-maize, cheese powder, salt, paprika and cayenne. Work the butter into the flour to form coarse crumbs. Toss in the cheese.
- Drizzle in the water, stirring until the dough is cohesive; add more water if necessary. Pat the dough into a disk, wrap, and refrigerate for 30 minutes.