Mini Crab Quiches

Name: Mini Crab Quiches
Ingredients: Pastry; 3 cups (750 mL) Five Roses All Purpose Flour; 1 tsp (5 mL) salt; 1 cup (250 mL) cold butter cubed; 1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken; 2 tsp (10 mL) white vinegar; Ice water; Filling; 1 Carton (1 cup/250 mL) Break-Free Liquid Eggs* well shaken; 1/2 cup (125 mL) 35 % whipping cream; 1/2 cup (125 mL) Milk; 1 tbsp (15 mL) Dijon mustard; 2 tbsp (30 mL) finely chopped fresh basil; 1 garlic clove minced; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) white pepper; 1/4 cup (60 mL) chopped green onion; 1/4 cup (60 mL) finely diced red bell pepper; 1 cup (250 mL) frozen crab meat thawed and drained

This is the Mini Crab Quiches recipe.

Prep: 25 min
Cooking: 15 min - 20 min
Refrigeration: 15 min

Yields

Ingredients

Pastry
3 cups (750 mL) Five Roses All Purpose Flour
1 tsp (5 mL) salt
1 cup (250 mL) cold butter cubed
1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken
2 tsp (10 mL) white vinegar
Ice water
Filling
1 Carton (1 cup/250 mL) Break-Free Liquid Eggs* well shaken
1/2 cup (125 mL) 35 % whipping cream
1/2 cup (125 mL) Milk
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) finely chopped fresh basil
1 garlic clove minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) white pepper
1/4 cup (60 mL) chopped green onion
1/4 cup (60 mL) finely diced red bell pepper
1 cup (250 mL) frozen crab meat thawed and drained

READY FOR REWARDS?

Preparation

Preheat oven to 375 °F (190 °C).

Pastry:

In food processor fitted with metal blade, combine flour and salt. Pulse in butter until mixture resembles coarse crumbs. Beat eggs with vinegar; add enough ice water to measure 2/3 cup (160 mL). Blend into flour mixture until pastry begins to clump.

Divide pastry into thirds. Roll each portion of pastry evenly between two pieces of waxed paper. Cut into 2 1/2-in (6 cm) circles and press into tart tins. Chill for 15 minutes.

Filling:

Whisk eggs with cream and milk until combined. Whisk in mustard, basil, garlic, salt and pepper. Distribute green onion, red pepper and crab among tart shells.

Pour egg mixture into each tart and bake until filling is set around edges but center isstill slightly jiggly, 15 to 20 minutes. Cool for 15 minutes.