An elegant quiche satisfyingly filled with chunks of lobster or crab.
A great recipe and so well suited for a great brunch or midday meal.
| 1 TB BUTTER – unsalted | 1 CELERY RIB – chopped |
| 1 SHALLOT – minced | 1 GARLIC CLOVE – minced |
| ½ TSP CURRY POWDER ¼ FRESH PARSLEY – minced | 2 CUPS HEAVY CREAM 4 EGGS – large |
| 2 TBS DRY SHERRY | PINCH OF SALT – to taste |
| ¼ TSP NUTMEG 1 9-INCH DEEP-DISH PASTRY SHELL- baked and cooled slightly | WHITE PEPPER – to taste 12 OZ LOBSTER OR CRAB MEAT – cooked chopped* |
PREHEAT OVEN TO 350º
Melt butter in a medium skillet over medium heat. Add celery and shallot and cook until softened – about 5 minutes. Stir in garlic and curry powder and continue cooking until fragrant – about 30 seconds. Transfer celery mixture to medium bowl and stir in lobster or crab and parsley. Cover and refrigerate until needed and this allows flavors to meld.
Spread mixture evenly into warm pie shell. Whisk cream, eggs, sherry, salt, nutmeg, pepper together, then add to a cup suitable for easy pouring.
Set pie shell on rimmed baking sheet and place near oven or in oven on a movable shelf. Carefully pour custard mixture into shell and bake until is lightly browned and a thin knife inserted an inch from the edge comes out clean – 40-50 minutes.
Let quiche cool for at least an hour or up to 3 hours. Best served slightly warm or at room temperature.
NOTE: I have made this recipe, successfully with imitation crab meat. Though not quite as flavorful as fresh, it certainly comes in handy for a last-minute need.
BUON MANGIATA!
Ancora 
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