Cloudy Day Baked Crab & Goat Cheese Quiche
“It’s always a nice day above the clouds.”
― James Stoddah, A Parallel Trust
On a recent Sunday, I decided to be a little creative in my kitchen. It was a cloudy day and a little bit cold — a good day for trying new things. I knew I wanted to make a big pot of chicken noodle and thyme soup to have on hand for my son to take to work or my youngest to bring in her thermos for school lunch. But I didn’t know what I wanted to make to go along with it. I walked along the aisles of the grocery store picking up the usual necessities of milk, fruit, cereal and bread. I was thinking about something that might be good to bake and have warmed in the oven to take out the chill in the air. And it needed to go well with the soup.
I realized I wanted to bake a quiche. On a whim I thought about the combination of crab and goat cheese. I know it seems random, but it’s true. When I considered what I felt like eating on that cold, cloudy afternoon, I wondered if it would work to make a quiche of that blend. I went to the seafood section, then the cheese aisle to get what I needed. At home I put together the new combination. After about 45 minutes in the oven and a few minutes cooling on the rack we had a satisfying meal.
On a day when the sky is a bright blue, it might be easier to feel a little lighter in our step and think that life’s challenges fade away more quickly. On a cloudy day there’s always baking, or trying a new combination of a favorite recipe, to take the chill off or bring a little sunshine back in. And well, we do have to nourish our bodies each day and prepare meals for our families to stay healthy and well.
Some days we may be a little more creative in the kitchen. On others, we need a little more comfort and that may take the form of what we make for dinner or pack for lunch. And regardless of what we are eating on a particular day, and akin to the quote above, it’s only a matter of time until the blue skies return. But there’s always the question, ‘What’s for dinner?’ It becomes a matter of what’s on hand, what we feel like making, and the amount of time and energy we have to get something on the table.
Back to the new quiche. I must admit, we thought it turned out pretty scrumptious. It was flavorful but not overbearing. There is a surprising slight sweetness to it, and the last minute thought to put a few thinly sliced tomatoes on top, became a nice balance to the goat cheese and crab.
When you get a chance give the recipe below a try. Please keep in mind its O.K. to alter it to your taste and liking. If you don’t have tarragon use rosemary for example. Or if you prefer light cream or milk to the heavy cream, that’s ok too. It’s a matter of taste. In the meantime, happy cooking.
Baked Crab & Goat Cheese Quiche
A single pie crust
1 cup shredded mozzarella cheese
1 cup goat cheese, crumbled
1 cup crab, fully cooked, ready to eat and chopped into small pieces
1 tsp. tarragon
1 tsp. black pepper
1 cup heavy cream
2 eggs, and 1 yolk
1 half fresh lemon
Thinly sliced tomato, optional
1 tsp. extra virgin olive oil
Preheat oven to 375 degrees. Bake for approximately 45 minutes
1) Press a 9-inch pie crust (recipe below) on the bottom of a pie dish, crimp edges. Layer the mozzarella on top of crust.
2) In a medium sized bowl, toss the crab and goat cheese. Sprinkle and mix in the tarragon, salt and pepper. Cover the mixture with the juice of half a lemon. Mix in gently. Pour on top of mozzarella in pie dish.
3) In a small bowl, whip together the eggs, egg yolk and cream until well mixed. Pour over the crab and cheese layer.
4) Place thinly sliced tomatoes in the center of the top layer and drizzle with the olive oil.
5) Quiche is done when the top is slightly brown and holds together firmly on top.
Cook’s Note: To me this is a combination of a tart and a quiche. Although the difference between the two will have to be the topic for another day.
Simply Perfect Pie Crust
Recipe makes one 9 inch pie. Try to work quickly so ingredients stay cold.
Cut together 1 cup of flour and 1/3 cup cold butter. (You can use a pastry knife or a food processor.)
When the mixture is blended add either 3 Tbsp water or fresh buttermilk — or just enough so you can form a ball. (When making crust you may need to work in additional water or buttermilk.)
Chill the dough at least one hour.
Roll out onto floured surface and press into a 9-inch pie pan.
Baker’s tip: If you like an extra thick crust, make two balls of dough and roll them both out. Place one on top of the other in the bottom of the plate and with slightly moist hands (either with a little warm water or melted butter) press the two together with your fingers.
— By Linda Maria Steele
Linda, received your cookbook “Meet me in my Cape Cod kitchen” for my birthday. Banana bread recipe on page 30- how much flour, please?
Love the book!
Gayle
Hi Gayle, one and a half cups!
THANK YOU!
Happy Baking. Linda
I recently purchased your cookbook at Barn & Co. Just made the “Incredible Coconut Pound Cake” on Page 19. Although it tastes OK, it didn’t rise much. Should there be some baking soda added? The picture doesn’t match the recipe as your directions say to make it in a bundt pan. Looking forward to making other recipes in your book!
Let me know.
Thanks
Hi Marie, only now seeing this. Please feel free to email directly in future. The coconut pound cake recipe is right in the book for the way i like to make it. You are correct that photo doesnt match- i took the photos although the publisher ultimately matched them to the recipe. I hope you have made other things in there and please reach out with other questions. Linda Steele