Yar be Crab Quiche!
 
"a vast me hardies, this quiche be for real men & lovely wenches ,
it has a bite for ye'.... not be needing rum to warm thy innerds this day."
 

Ingredients:
(thar be from the far corners of the known world... even, Isle de San Luis Obispo )
 

Here are some of the spices that go into this
 little dish... of course, there is always your
 own 'most secret ingredients!'
 

Happy is the 'pirate' cook... he steals
ideas from everyone!
 

Capt'n Rog
Seasonings:

(note: use only 1 teaspoon of the mixture below)

3/8 teaspoon Cayenne Pepper
1/4 teaspoon Paprika
1/4 teaspoon Black Pepper
1 teaspoon sea Salt or to taste
1/8 teaspoon Allspice
1/8 teaspoon Cardamom
1/8 teaspoon Cinnamon
1/8 teaspoon Clove
1/8 teaspoon Ginger
1/8 teaspoon Mace
1/8 teaspoon Mustard
1/8 teaspoon Nutmeg
 

Filling:

1 tablespoon crushed garlic
1 lb crab
3 strips bacon (use only fat)
5 eggs
2 cups Manufacturer's Cream
 

1 tablespoon green onions
1 tablespoon Chives
1 tablespoon Parsley
1 tablespoon Cilantro
1 tablespoon dill
1 tablespoon white onion

small can of mushrooms

 1 cup Cheese
(Monterey Jack, Cheddar with some
Parmesan)

1 cup peas

2 tablespoons white wine
or
Japanese Mirin (cooking sake)
 


Step-By-Step

I will leave it up to you to choose what kind of pie crust you desire for
your Quiche... but, if it doesn't have 'butter' in the recipe... just, don't.
If you can make it yourself, great, just watch out for some of the
store bought 'stuff'... many contain trans fats. Don't forget to
 pre-bake the pie shell.

 
Pie Crust

Cover the pie with foil weighted with
 rice or pie weights bake for about
20 minutes at 375 degrees, remove
 foil and weight bake about 10
minutes more,

 

 Cool on a rack for
about 15 minutes

 

   

Step 1 -- filling

Pan fry the bacon, remove the bacon
meat from the pan, crumble and set aside
retain the fat in the pan

(to be honest, the small amount of bacon
fat was merely for flavor, I used peanut
oil for most of the cooking)

 

 

 

 

Sauté Crab in bacon fat add
butter (if necessary), throw in
a dash of Armagnac, continue
to reduce until evaporated ,

 

   

Step 2

Sautee the onions & garlic in the bacon
fat and add butter if necessary until clear,
 
 

 add
sliced mushrooms, herbs, peas and
continue to sauté, add wine and reduce

 

 

   
Step 3

combine seasonings

remember: only 1 teaspoon of
Capt'n Rog... but as much sea salt
 as you desire, Mattie!

 

   
Step 4

beat 5 eggs, add
 cream, herbs, mushrooms ,
fold in the crab meat & cheese
 

   

Step 5

Pour mixture into 9" pie plate with
crust Bake at 350 degrees for
50 minutes or until done
 


"Tuck in, me Hardies & enjoy your treasure!
..... and give your wench a quiche or two from Capt'n Rog!"