I have always been intrigued by seafood dishes, and I love a good quiche better than almost anything, and one dish I’ve seen that has always made me curious is crab quiche. The price of crab is usually way beyond what I want to pay for a family meal, and we really don’t ‘do’ shellfish anyway, so I knew I’d need to substitute for the crab if I was ever going to explore this culinary delight. A little experimenting, and I was able to replicate crab to the point that it kind of freaked out my husband 🙂 Apparently, this dish tastes *just* like the real thing…but it costs way less. Creamy and rich and flecked with small bits of seafood, this is a very filling entree for you to enjoy!
1 recipe Pate Brisee
1/4 c minced onion
2 tsp minced garlic
6 Tbsp butter or nondairy margarine
1 tsp salt
black or white pepper to taste
1/4 c Madeira wine or dry vermouth
1 c whipping cream or non dairy sub (we used Rich Whip)
2 Tbsp tomato paste
1 recipe FAUX CRAB (see below), flaked
1 c grated swiss cheese or non dairy sub (we used Daiya), divided
1lb pollock or other firm white fish
1 quart water
1-2 tsp sugar
1 tsp salt
1 tbsp vinegar
Bring all ingredients except the fish to a boil in a small saucepan. Lower the heat, then add the fish gently. Bring the heat back up to medium and simmer for 1/2 hour. Allow to cool before removing from the liquid. You may flake this for the recipe.
Preheat oven to 400 degrees F.
Prepare pie crust as per instructions and use it to line a 9 inch springform pan completely (alternately you can use two 9 inch pie pans), pricking all surfaces to ensure the pastry doesn’t puff. Cover the pastry with foil and fill with pie weights or dried beans. Bake for about 15 minutes, or until just slightly browned. Remove from oven and remove liner and weights/beans. Set aside.
Saute the onion and garlic on medium heat in the butter or nondairy margarine, until the onion is translucent – do not allow it to brown or burn, stirring constantly, about 2 minutes. remove from heat and place into a mixing bowl.
To the onion/garlic mixture in the bowl, add the salt and pepper and the Madeira or vermouth. Stir to combine.
Whisk in the 6 eggs and the whipping cream or non dairy sub, whisking until the mixture is absolutely smooth. Whisk in the tomato paste until the mixture is tinted orange and is very smooth.
Stir in the flaked Faux Crab and 1/2 c of the swiss cheese or non dairy sub. Stir until the mixture is evenly combined.
Pour this mixture into the partially baked pastry – if you are using two 9 inch pie pans, divide the mixture evenly between the two pans. top with remaining cheese or non dairy sub.
Bake for about an hour, or until the quiche is puffed and browned. If you are using pie pans, this may take less time – between 30-45 minutes.
Remove from oven and allow to set for at least 15 minutes before serving.