A weekly series about our food and sustainable agriculture.
Tressa Yellig, Executive chef, and owner of Salt, Fire, & Time, a prepared foods grocery, and culinary education center, demonstrates how to make a Dungeness Crab and Green Garlic Quiche. Yellig uses fresh ingredients, including duck eggs, and dungeness crab to prepare this dish, as she provides an a to z cooking presentation with thorough instructions for making this quiche.
How to Make Dungeness Crab & Green Garlic Quiche Recipe:
Recipe courtesy of Tressa Yellig of Salt, Fire, & Time.
- 1 1/4 cups all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons cold red palm oil
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
- ½ pound dungeness crab meat
- 6 large eggs
- 1 cup heavy cream
- 1 bunch green garlic, sliced thinly on a bias
- 1 bunch spring onions, roughly chopped
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 6 oz fresh chevre, crumbled
Special equipment: a pastry or bench scraper; a 9-inch glass or ceramic deep-dish pie plate; pie weights or raw rice
Instructions to make the pastry crust:
- Blend together flour, butter, palm oil, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
- Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 4 portions.
- With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk.
- Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate.
- Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge.
- Decoratively crimp edge and lightly prick bottom and side of shell with a fork.
- Chill until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
Instructions to make the filling:
- Whisk together eggs, cream, spices, salt, and pepper, then stir in chevre and crabmeat.
- Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
- Cool in pie plate on rack 15 minutes.
Cooks’ note: Dough can be chilled up to 1 day. Let stand at room temperature 10 minutes before rolling out. I love to serve this with a wedge of lemon and a dollop of crème fraiche