Crab & Corn Quiche
This quiche is a celebration of all things summer! Delectable flavors and a crisp crust make this quiche superlative! Great with a cup of Watermelon Gazpacho or Chilled Cucumber Avocado Soup and a green salad.
1/2 recipe Basic Pie Crust, blind-baked in a deep 9-inch pie plate
1 tablespoon unsalted butter
1 shallot, minced
1 cup raw sweet corn kernels (about 2 ears)
1 tsp. Old Bay seasoning
1 cup half-and-half cream
2 Tablespoons flour
1/4 cup mayonnaise
1/4 cup heavy cream
4 extra-large eggs
1/4 cup julienne fresh basil leaves
1 8-ounce container pasteurized crab meat
1 medium ripe tomato, seeded & cut into small dice4 ounces finely-shredded cheese
Preheat the oven o 425-degrees
Heat butter over medium heat in a large saucepan. Add shallot and saute until softened. Add the corn and saute for a minute. Add Old Bay seasoning and cream. Heat until it steams and just starts to form bubbles around the edge of the pan. Remove from the heat.
Whisk together the flour and cream in a large bowl. Add the mayonnaise and eggs and beat until well-combined. With a ladle, add a small amount of the hot cream & corn mixture slowly to the egg mixture, whisking constantly. Whisk in one more ladle of the hot mixture to the egg mixture. Whisk the egg mixture into the saucepan with the hot cream & corn. Add the basil, crab meat, and tomato, and mix thoroughly.
Place pie shell on a baking sheet. Ladle the quiche mixture into the pie shell until it reaches the bottom of the crimped edge. Sprinkle cheese over the top. Place in the oven and bake for 10 minutes. Reduce heat to 375-degrees and bake for 25-35 minutes, or until a golden brown color and puffed up all over.
Remove from the oven and let stand for 15-20 minutes before serving.