Maine Crab Quiche
- 1 9-inch pie crust
- 1 cup of shredded Swiss cheese
- 4 eggs, beaten
- 1 1/4 cups of milk or half-and half
- 1 1/2 cups of fresh Maine crab meat
- 1/2 teaspoon of salt
- 1/8 teaspoon of pepper
- 2 tablespoons of finely chopped onion
Bake the pie crust for 10 minutes before adding the filling. Spread the shredded Swiss cheese over the partially baked crust. Combine the eggs, milk or half and half, pepper, onion and crab meat and pour it over the Swiss cheese layer. Bake at 375° for 35–40 minutes, or until the quiche tests done. Allow to cool on a rack for ten minutes before cutting to serve. Makes 8 servings.
- Quiche tests done when a knife inserted in the filling is removed clean.
- There are about 1 1/2 cups of crab meat in an 8-oz. container, just the right amount for a crab quiche.
- New Maine potatoes and green peas will complete your meal.
- One half cup of sliced mushrooms may be substituted for the onion.
- Lobster meat maybe substituted for crab meat.
Sweet Potato Puree with Goat Cheese and Truffle Oil
Goat cheese and truffle oil add rich flavors to the humble sweet potato.
- 2 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
- 4 ounces soft fresh goat cheese (such as Montrachet)
- 2 tablespoons (1/4 stick) butter
- 1 teaspoon white truffle oil*
Cook sweet potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Transfer sweet potatoes to processor. Add cheese and process just until mixture is smooth. Add butter and truffle oil.
Process just until blended. Season puree with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir puree in large saucepan over medium heat until heated through. Transfer puree to bowl and serve.
*Available at Italian markets, specialty foods stores and some supermarkets nationwide.
- 5 cups all purpose flour
- 5 teas. Bakewell Cream
- 2-1/2 teaspoons baking soda
- 1-1/4 teaspoons salt
- 3/4 cup Crisco
- 2-1/4 cup milk ( Very Cold!)
Mix and sift dry ingredients
Add Crisco and mix with pastry blender
Add milk all at once and stir quickly using a fork
Turn dough out on floured board and knead 5-6 times
Roll or pat with hands to 1/2″ to 3/4″ thick
Cut with biscuit cutter
Bake at 425 degrees for 10 minutes until golden brown.
Harvest Carrot Soup
- 4 tablespoons butter
- 1 garlic clove chopped
- 1 teasoon fresh grated ginger
- 2 onions, sliced
- 1 sprig thyme (or 1/2 teaspoon dried)
- 2 1/2 pounds carrots, peeled and sliced (about 6 cups)
- 1/2 cup parsnips, peeled and cubed
- 1/2 cup sweet potato peeled and cubed
- 1/2 cup apple, peeled and cubed
- pinch of cinnamon and allspice
- Salt and Pepper
- 6 cups chicken broth
In a heavy-bottomed pot, melt the butter. Add onions, garlic, ginger and thyme and cook over medium-low heat until soft, about 10 minutes.
Add the carrots, parsnips, apples and sweet potato season with salt, cinnamon and allspice and cook for five minutes.
Add broth. Bring to a boil, turn heat to low and simmer until the carrots are tender, about 30 minutes.
Season to taste with salt and purÃ©e if desired. It’s easiest to use an immersion blender with hot liquids, though you may need a real blender to achieve a truly velvety texture. Safety alert: If using a blender with hot soup, be careful to blend in small batches, using a kitchen towel to hold the lid securely. Blending hot liquid releases a lot of steam, and you are at risk of blowing the lid off or scalding your hands unless you keep a tight grip on top and use a towel to protect you from any escaping steam.
Additions: I like to add after the soup has cooled, a dollop of plain greek yogurt to add the the smooth texture and a few scallions for color.
Serves 6 to 8.
More awesome Maine recipes coming soon!