I found a new plate at the 3 Musketeer grocery store for 2 Euros. You can’t see it, but it’s got a little purple chicken in the center. Cute. That’s why I made this breakfast. And there was that Charolais ground steak patty in the freezer.
For lunch, I decided to kill two freezer birds with one stone, thawing a package of pre-rolled pastry and frozen crab meat to make a quiche. This turned out really well with the herbs and the last minute sprinkling of chopped roasted peppers.
Hearty! Oh look, you can vaguely see the chicken.
Crab quiche? You can put a little in my dish. But I’ve heard the quiche thing is passe.
Crab Quiche
1 pre-rolled package of puff pastry
4 eggs
2 cups cream
2 tbsp parsley, chopped
2 tbsp cilantro, chopped
2 tbsp chives, chopped
1/2 tsp Emeril’s essence
Pinch of nutmeg
Salt
Pepper
1 cup Emmenthal, grated
1 1/2 cup crab meat
2 tbsp roasted red bell pepper, chopped
Place the pastry in a pie plate and bake at 375 F for 12 minutes. Remove and allow to cool.
Beat the eggs, cream, herbs and spices together, then stir in the cheese and crab. Pour into the pastry shell. Sprinkle with the roasted pepper. Bake the quiche in the 375 F oven for 40 minutes. Remove and allow to rest for 15 minutes before slicing.
Cooking in Sens 
It’s good to see your assistant looking happy. That crab quiche looks delicious 😉
Thank you Dog. The freezer situation is moving on.
Your crab quiche looks fabulous! I’ve never made quiche using puff pastry before. What a cool idea!
Puff pastry is fabulous with quiche! Try it soon Tessa.
I absolutely adore that cat… I really do. Beautiful quiche too. I shall have to get myself some crab. There are so many ingredients I forget about… Delicious, Rosemary. I’ll swap you my skillet for that cat.
Okay. I can get another cat 🙂
Haha!
Your quiche looks lovely and I love the idea of using crab, Emmenthal and green herbs to make quiche a bit more modern and sophisticated. I was wondering what Emeril’s essence is? Your able assistant is looking ready help with the cleaning up and pounce on any left over crab. Thanks for sharing the great recipe
Thank you Big. For the essence : http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html
Crab quiche looks wonderful! And so does your steak and eggs. Very delicious indeed.
And I see that you took a little essence of Emeril with you abroad 🙂
Thank you Daisy. I actually made the essence from fresh spices.
Good for you! It’s always better that way 🙂
Hi,
I’m back. I couldn’t resist writing a comment. That cat is so adorable! I’m allergic to crabs but then again I can substitute that with something else, right?
Hi Cath. Shrimp?
Yes, I shrimp will do. So, I’m waiting for market day. 🙂
I went out and spent a few bob on a variety of plates recently. Most of them are sitting in the press waiting for me to cook something that will look ‘right’ on them. In one case, I spent 50 cent more than you did on your lovely chicken plate. Hmmmm.
Best,
Conor
Wait do I have to race with that Cat? I will settle for a quiet dinner.
There are no quiet dinners in this house 🙂
Love that plate, and your crab quiche looks delicious! Did your friend ever get to taste test it? 🙂
Thank you. Bandit did have a little taste but wasn’t much impressed 🙂
Wow great job, loving the Crab Quiche. Going to have to try this recipe.
Thank you. Let me know how it turns out.
I never had used crab in quiche, I think that would be great as we have a recipe called crab relleno and its like a crab omelette so this recipe of yours would make sense and definitely would be an easy favourite at home
That crab relleno sounds good. I imagine it’s with chillies?
That looks light and fluffy and rich all at once. I love that you used puff pastry for the crust. Great recipe.
Thank you Rufus. The buttery puff pastry is “top” as they say here.
Your freezer has some treasures in it! I am making a goat cheese and leek quiche today. Love quiche!
That goat cheese and leek quiche sounds marvelous!
Yummm, it is.
I love the freezer theme 🙂
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