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.

Copyright 2006 Ming Tsai