Crab And Brie Quiche On Pecan Crust Drizzled With Sage Brown Butter Recipes

Steps:

• In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.

Steps:

• Preheat the oven to 350°F. Spray a 9-inch pie or quiche pan with non-stick cooking spray. Chop a half cup of pecan halves and sprinkle evenly over the bottom of the pan.
• Cook the leeks: Remove the darkest green portion of the leeks and discard. Split the leeks in half lengthwise and then in half again. Cut into half-inch slices, wash and dry well. In a medium skillet, melt the butter over medium heat. When the butter starts to froth and brown slightly on the edges of the pan, add the leeks. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer about three quarters of the leeks to the bottom of the prepared pan.
• Make the batter: Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the half and half, hot pepper sauce and Worcestershire.
• Bake and serve: Pour the batter over the leeks. Place the pan in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top. Close the oven and bake for an additional 5 to 10 minutes or until the egg mix jiggles only slightly when you shake the pan. Cool for 10 to 15 minutes before serving. Top with remaining leeks and pecans. Drizzle with balsamic. Devour.

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
• Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

Steps:

• Line a 9-inch tart pan with a removable bottom with the pie crust. Line the inside of the crust with crumbled wax paper or parchment paper and fill with dried beans.
• Place in oven and bake about 12-15 minutes or until partially done. Remove the beans and the paper and bake an additional 2-3 minutes to dry out the bottom.
• Preheat oven to 375F to bake the quiche.
• Using a fork, blend the cheese with the butter and cream.
• Beat in the eggs.
• Force this mixture through a sieve to remove any lumps.
• Stir in the chives. Taste and season with the salt, pepper and cayenne.
• Pour into the pastry, place the pan on a baking sheet and bake for 25 to 30 minutes or until the quiche is puffed and browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
• Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.