Lemongrass-Crab Quiche

Pate Brise Lemongrass-Crab Quiche Five Spice Apple Pie Foie Gras-Leek Tart Sara Moulton’s Asparagus Parmesan Pastry Rolls WINE NOTES Veuve Clicquot Demi-Sec: The Demi-Sec is a slightly off-dry style of champagne that is full of creamy fruit flavors. Great both as a dessert wine or with spicy Asian cuisine. A great pairing is with the foie tart as the extra body and sweetness help highlight the foie and caramelized leeks. Half bottles of champagne are ideal for small groups as they are more likely to be finished before they go flat. Joseph Voillot Bourgogne Rouge: Burgundy is known for its great villages such as Gevrey Chambertin, Mersault but not all wine makes ‘the cut’ to be labeled from a village. This is usually great wine, if you are buying it from a trusted producer. This particular wine is very fruit forward and full of cherries, rose petals and earthy notes. Great with rich dishes as it is light and refreshing. Machiatto: Italian for an espresso with foam, the addition of a small amount of foamed milk helps smooth out the bitterness while still providing a dose of pure coffee flavor.		Lemongrass-Crab Quiche Makes 1 9- to10- inch quiche 4 eggs 16 ounces heavy cream 1 pint picked Maine crab 1 tablespoon finely minced lemongrass, white part only 1 teaspoon minced lemon zest Kosher salt and freshly ground black pepper 1 9- to 10-inch blind baked pie crust In a large bowl, whisk the eggs with heavy cream. Add the crab, lemongrass, zest and season with salt and pepper. Fill the shell and bake at 325 degrees for a convection oven (300 degrees for a standard oven) for 25 to 30 minutes until custard is set and a tester comes out clean. Let stand 10 minutes before slicing. Also excellent chilled. Click here for a 'Printer Friendly' version


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