Instructions

Quiche Dough

1. Combine flour and salt in large bowl.
2. Pinch butter in by hand until fine meal
3. Add cold water and mix until dough forms
4. Remove from bowl and place on a floured work surface and knead for 2 minutes or until all is combined, do not over mix
5. Divide dough into 4 pieces, wrap and chill dough for 1 hour in refrigerator
6. Prepare 7” quiche ring or pie dish by spraying with pan spray and dusting with flour
7. Place quiche ring or pie dish on a parchment lined sheet tray
8. Pre heat oven to 350° F
9. Roll one round of dough to ¼” thickness, and shape dough over quiche ring, or in the pie dish
10. Line with parchment paper and pie weights
11. Blind bake just until you can’t see any raw dough, about 15-20 minutes
12. Reserve remaining dough in freezer up to 1 month

Quiche Filling

1. Melt butter in large sauté pan on medium heat, sweat sliced leeks for 5 minutes or until soft, Season and set aside
2. Bring vegetable stock to a boil and steep with saffron
3. Add potatoes and cook until al dente or about 10 minutes, remove with a slotted spoon and let cool
4. Once cooled slice ¼” thick and reserve

Quiche Mix

1. Crack eggs into a medium sized bowl and whisk to break up the proteins
2. Add the heavy cream and seasoning and whisk until combined
3. Strain the base through a mesh colander

Build Quiche

1. Preheat the oven to 350°F
2. Remove pie weights from quiche shell
3. Fill quiche shell with leeks, potato, crab meat and cheese
4. Place the tray with the quiche in oven
5. With the door open, carefully pour quiche egg mix until full
6. Bake quiche until golden brown top and egg mixture is set, about 25-30 minutes. Shake the tray and the custard should be firm

Fennel Salad

1. Segment oranges into Supremes
2. Combine fennel, orange Supremes and fennel fronds
3. Lightly dress with olive oil and season with salt and pepper
4. Serve next to warm quiche