"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Quiche aux Fruits de Mer Recipe

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This recipe for Quiche aux Fruits de Mer, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverley & Rufus Getzen
Added: Wednesday, January 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons minced shallots
3 tablespoons unsalted butter
6 ounces crab meat, well picked over
╝ teaspoon salt
pinch freshly ground white pepper
2 tablespoon dry vermouth
3 eggs
1 cup heavy cream
1 tablespoon tomato paste
╝ teaspoon salt
pinch freshly ground pepper
╝ cup (or more) grated Swiss cheese (American Swiss is good, Swiss Emmenthaler is better, but a bit stronger and earthlier in flavor)

Directions:
Directions:
Preheat oven to 375░.
Partially bake 8-inch pie shell on a baking sheet. (A deep pie shell is best as this dish puffs up in baking.) Beat together eggs, heavy cream, tomato paste, salt and pepper. Melt butter in skillet and cook shallots until tender. Add crab meat and cook gently for 2 - 3 minutes. Add vermouth and raise to boiling for a moment, then reduce heat and blend egg/cream mixture into shellfish mixture. Cook for another minute or so. Taste for seasonings and add more salt and pepper, if desired. Pour into the partially baked pastry shell, then sprinkle grated cheese over the mixture to cover. Bake in upper third of oven for 25 - 30 minutes until puffed and golden brown. Good with fresh fruit and Mimosas for brunch.

Number Of Servings:
Number Of Servings:
4 for brunch,or more for appetizer portions)
Personal Notes:
Personal Notes:
This quiche is also good with other shell fish, such as shrimp or lobster, but it is delicious with crab meat, which is how we generally make it. Once you have all the ingredients ready, it takes only a few minutes to sautÚ the shallots and assemble the remainder before you pop it into the oven, leaving you time to visit with friends - or sip your coffee and wake up - while it bakes. So I try to have everything ready the night before so the preparation is easy.

Once we made this for my husband's parents. They both loved it and his mother requested the recipe. Unfortunately, I was not aware that his mother was prone to, uh, "substitutions" when she tried to replicate dishes she'd enjoyed at others' homes. A week or so later, it was her turn to host the Garden Club luncheon and she wanted to make something special for her friends. So, she decided to make this quiche, but didn't check first to see what ingredients she needed. As it turned out, she did not have butter, dry vermouth or heavy cream, maybe not even Swiss cheese, certainly no shallots, but she did have some frozen seafood. She made this quiche with cooking wine, margarine, regular onions, canned milk, grated cheese of some variety, then complained to me that I must have given her the wrong recipe as it did not turn out like my dish. Only when I questioned her about how she made it did I realize that few of the ingredients she used were actually in the recipe. Sadly her Garden Club thought the fault was all mine. I told her to call it "Mom's Quiche" in the future so there'd be no confusion!!

 

 

 

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