Variation of the original recipe. Sweet flakes of crab meat and fresh asparagus baked in a cheesy quiche with a flakey crust. A great brunch or dinner item.
|1.75 cups||(425 mL) Flour|
|.75 tsp||(3 mL) Salt|
|.75 cup||(175 mL) Tenderflake® Lard|
|4 tbsp||to 5, (60-70 mL) Ice water|
|.5 lb||(225 g) Asparagus, blanched, chopped|
|1||(120 g) Can crab meat|
|1 cup||(250 mL) Grated Swiss cheese|
|1 tbsp||(15 mL) Flour|
|1.25 cups||(300 mL) Half and half (10 %) cream|
|.5 tsp||(2 mL) Salt|
|2 tbsp||(30 mL) Freshly grated Parmesan cheese|
|Chopped fresh dill|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.
PREHEAT oven to 375°F (190°C).
ROLL out one pastry round on a lightly floured surface with a floured rolling pin until slightly larger than an upside down 9-inch (23 cm) tart pan or pie plate. Transfer into tart pan or pie plate. Trim edges with a pairing knife or flute with floured fork or fingers. Place on a baking sheet.
ARRANGE asparagus in the bottom of the pastry. Sprinkle crab meat over asparagus. Combine Swiss cheese and flour. Sprinkle over crab meat.
WHISK eggs, cream and salt in a small bowl. Pour into shell and sprinkle with Parmesan.
BAKE in preheated oven for 40-45 minutes or until filling in center is set. If filling gets too dark during baking cover loosely with aluminum foil to prevent over browning.
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