Equipment
* optional
Ingredients
Shortcrust Pastry
- 250 g all-purpose flour, chilled
- 125 g unsalted butter, cold, cubed
- 5 g salt
- 60 ml ice water
Filling
- 200 g lump crab meat, picked over for shells
- 120 g roasted red peppers, drained, patted dry, and sliced into strips
- 1 shallot, finely minced
- 50 g gruyère cheese, grated
- 10 g fresh chives, finely chopped
Custard Base
- 300 ml heavy cream
- 100 ml whole milk
- 4 eggs, large, room temperature
- 3 g salt
- 1 g white pepper, ground
- 1 g nutmeg, freshly grated
Nutrition (per serving)
Method
Pulse flour and salt in a food processor to combine. Add cold, cubed butter and pulse briefly until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
Drizzle in ice water one tablespoon at a time, pulsing just until the dough begins to clump together. Do not overwork.
Turn dough onto a clean surface, gather into a ball, and flatten into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat oven to 200°C (400°F). Roll dough out on a floured surface to a 30cm (12-inch) circle. Transfer to the tart pan, trim edges, and prick the bottom with a fork.
Line the pastry shell with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and paper. Bake for another 5-8 minutes until the bottom is dry and pale gold. Remove and lower oven temperature to 160°C (325°F).
While the crust cools slightly, gently sauté the minced shallot in a small pan with a drop of oil or butter until translucent, about 3 minutes. Set aside to cool.
Whisk together eggs, heavy cream, milk, salt, white pepper, and nutmeg until smooth and fully combined.
Scatter half the cheese (if using) onto the base of the crust. Distribute the crab meat, roasted red pepper strips, sautéed shallots, and chives evenly. Top with remaining cheese.
Pour the custard mixture carefully over the filling. Ensure the ingredients remain evenly distributed.
Bake at 160°C (325°F) for 35 to 45 minutes. The center should still have a slight wobble (like gelatin) when the pan is gently shaken; it will set as it cools.
Let the quiche rest on a wire rack for at least 20 minutes before slicing. This is crucial for the custard to set properly for clean slices.
Chef's Notes
- Always pick through the crab meat carefully with your fingers to ensure no shell fragments remain; nothing ruins a delicate custard faster than crunching on shell.
- Pat the roasted red peppers very dry with paper towels before adding them. Excess liquid from the peppers can dilute the custard and prevent it from setting properly.
- Do not skip the resting period. If you cut into the quiche straight from the oven, the custard will be too fluid and will flow out of the slice.
- For an ultra-smooth texture, strain the egg and cream mixture through a fine-mesh sieve before pouring it into the shell to remove chalazae and air bubbles.
Storage
Refrigerator: 3 days — Cover tightly with foil or plastic wrap.
Freezer: 1 month — Texture of the custard may become slightly spongy upon thawing.
Reheating: Reheat in a 150°C (300°F) oven for 15 minutes until warm. Do not microwave as the crust will become soggy.
