Crab and Shrimp Quiche

Name: Crab and Shrimp Quiche
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 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

Serves
serves 6-8

LANDON NORDEMAN

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.

Ingredients

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

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Instructions

Step 1

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.

Step 2

On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill 30 minutes.

Step 3

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.

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.