Crab Quiche

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                            FOOD FUNNY
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Here's a classic food funny, courtesy of Rosemary Zwick:

Young Cecil stopped by the corner grocery store and read the
following list to the clerk: 10 pounds sugar at $1.25 a pound,
4 pounds coffee at $1.50 a pound, 2 pounds butter at $1.10 a
pound. 2 bars soap at $.83 each. "How much does that come
to?" asked Cecil.

"Twenty-two dollars and thirty-six cents."

"If I gave you three ten dollar bills, how much change would I
get?" said the boy.

"Seven dollars and sixty-four cents," stated the clerk who
appeared to be irritated by all the questions.

Cecil said, as he disappeared through the door, "I don't want
to buy the items... that's our arithmetic lesson for tomorrow,
and I needed some help with it."

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                            TODAY'S RECIPE
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Let's not forget that a quiche is really nothing more than a
custard pie, so it is perfectly appropriate for this week's theme.
Here is an elegant and oh-so-delicious variation on the classic quiche:

Crab Quiche

1 prepared 9-inch pastry shell, or your favorite recipe
2 eggs plus 2 egg yolks
3/4 cup (180 ml) whole milk
3/4 cup (180 ml) heavy cream
2 Tbs (30 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Cayenne pepper to taste (optional)
1 cup (250 ml) canned or cooked fresh crab meat
2 Tbs (30 ml) chopped fresh chives

Line the pie shell with aluminum foil and fill it with metallic pie
weights or dried beans or rice. Bake in a preheated 375F (190C)
oven for 15 minutes. Carefully remove the weights and foil and
bake until light golden brown, about 10 minutes more. Meanwhile
whisk together the eggs, yolks, milk, cream, sherry, salt, pepper,
nutmeg, and cayenne. Toss the crab meat with the chopped
chives and spread evenly over the bottom of the hot pie crust.
Add the egg mixture and bake 30 to 35 minutes, until the tip
of a knife comes out clean when inserted about 1 inch (3 cm)
from the edge of the crust. The center should be slightly liquid
but will firm up as it cools.
Serves 6 to 8 as a first course.
Received on Wed Dec 29 00:30:21 2010