Truffle, Gruyère & Crab Quiche
This jet lag has me up and at ‘me early this weekend! It’s my first time cooking for my new roommate, and I really wanted to impress. This quiche did not disappoint.
I also paired it with a light salad: rocket, spinach, mandarins, with lemon juice and olive oil as dressing.
1 sheet shortcrust pastry (frozen/chilled. Ain’t nobody got time to make this fresh. Well… I don’t)
1 tbsp butter
1 small brown onion, finely chopped
1¼ cup pure cream
4 large eggs
¼ cup finely chopped green capsicum
2 tbsp finely chopped parsley
2 tbsp finely chopped fresh chives
1 lemon’s zest
⅛ tsp nutmeg
2 cups grated Gruyère cheese
2 170g tins shredded crabmeat or 3/4 cup fresh
Salt & pepper
1 tbsp truffle oil
Preheat oven to 450°F.
Sauté onions and capsicum in the utter until the onion is soft and fragrant. Remove from heat.
Press dough into a 9-inch tart pan. Prick bottom of pie dough with a fork to prevent puffing while baking.
Bake until pie crust is light golden brown, 5 to 7 minutes.
Reduce temp to 350°.
In a medium bowl, whisk eggs and cream, add capsicum and onion, parsley, chives, lemon zest, salt, pepper, and nutmeg. Set aside.
Evenly sprinkle cheese into baked crust. Arrange crab evenly over cheese. Pour egg mixture over crab and cheese.
Bake until quiche is golden and set, 30 to 40 minutes. Let cool in pan for 15 minutes. Once played, drizzle with truffle oil (Artisan de la Truffe is my fav). Enjoy!
Best served with a fresh, New Zealand Sauvignon Blanc.