Crab and Shrimp Quiche
Sweet shrimp and crabmeat elevate cheese-filled quiche in this recipe from Long Island, New York’s Modern Snack Bar. It first appeared in the tablet edition of our Jan/Feb 2014 SAVEUR 100 with the article Modern Snack Bar.
- 1 1⁄4 cups flour, plus more for dusting
- 6 tbsp. unsalted butter, cubed and chilled
- 1 tsp. kosher salt, plus more to taste
- 3 tbsp. ice-cold water
- 1⁄2 lb. small shrimp, peeled and deveined, tails removed
- 4 oz. jumbo lump crabmeat, picked of shells
- 2 oz. shredded cheddar
- 2 oz. shredded mozzarella
- 3⁄4 cup mayonnaise
- 3⁄4 cup sour cream
- 2 tbsp. finely chopped basil
- 1⁄4 tsp. Old Bay seasoning
- 5 eggs
- Freshly ground white pepper, to taste
- Pulse flour, butter, and 1 tsp. salt in a food processor until pea-size crumbles form. Add water; pulse until dough comes together. Flatten dough into a disk and wrap in plastic wrap; chill 1 hour.
- On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes.
- Heat oven to 375°. Using a fork, prick dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes. Remove paper and weights; let cool. Reduce oven to 325°. Arrange shrimp over bottom of crust; sprinkle with crab. Whisk half each the cheddar and mozzarella, plus mayonnaise, sour cream, 1 tsp. basil, the Old Bay, eggs, salt, and white pepper in a bowl; pour evenly over top of shrimp and crab. Sprinkle with remaining cheeses and basil; bake until filling is set, 45 minutes to 1 hour. Let quiche cool in pan, then unmold and cut into slices.