By Tom McNary of Carried Away, Aptos, CA
For Two Quiche Doughs (pâte brisée):
2 ½ c. all-purpose flour
1 tsp. salt
1 c. (2 sticks) unsalted butter, cold, cut into small cubes
¼ to ½ c. ice water
In a food processor or by hand, combine flour and salt. Add butter and mix until coarse, pea-sized crumbs form. Gradually add ice water in steady stream until dough just comes together without being wet or sticky.
Divide dough into two equal-sized disks. On lightly floured surface, roll out one disk to about 12-inch round. Place in 10-inch fluted tart pan, making sure that dough nestles into bottom and sides of pan. Remove excess dough on sides by trimming with a paring knife or using a rolling pin. Prick dough with fork and freeze in pan for at least 30 minutes. If only using one disk, then freeze other disk for up to one month.
Preheat oven to 350F. Par-bake dough for 15-20 minutes until it turns pale golden. While baking, check occasionally to make sure dough is not puffing up; if it is, then prick with fork to deflate.
For Quiche Filling:
¾ c. diced yellow onion
¾ c. diced celery
½ c. sliced scallion
1 par-baked quiche crust in pan
2 T unsalted butter or vegetable oil
1 lb. lumped Dungeness crab meat
2 T finely chopped flat-leaf parsley
3 T finely grated parmesan cheese
1 ½ c. heavy cream
3 large eggs
2 tsp. paprika
¼ tsp. cayenne
2 tsp. kosher salt
1 tsp. black pepper
Preheat oven to 350F. Sauté onion, celery and scallion in butter or oil over low-medium heat until soft but not browned. Layer in bottom of quiche crust. Evenly distribute crab meat and parsley on top. Sprinkle with parmesan. In bowl, whisk together cream, eggs, paprika, cayenne, salt and pepper until thoroughly combined. Pour custard mixture into pan. Bake for 30-35 minutes or until center is just set. Optional: garnish with finely chopped scallions or chives.