i love quiche it’s one of those meals that’s good for breakfast, lunch, or dinner. it’s something i make often and like having around for a quick meal. it’s also completely versatile and anything can be substituted for the protein or veggie. this is a cabin recipe and i did very little preplanning as far as meals go so i made do with what i had + a run to the store would be a cold wet 30 minute skiff ride if the tide and wind are in your favor ~ then pull the skiff out of the water with a 4 wheeler ~ then drive 10 miles to the store. so as you can see improvising is the name of the game and foraging is a huge part of being here. this recipe is for 1 pie crust but this recipe doubles well and you can always freeze half for future pies or another quiche.
the crust
1 cup flour of choice ~ i like white and i ain’t afraid to admit it 😂
1/3 cup butter or coconut oil (cold)
splash of white vinegar
sprinkle of salt
sprinkle of sugar
1/4-1/3 cup cold water
i start with dry ingredients all mixed together in a bowl, then i grate the butter with a cheese grater, mix by hand into the flour, slowly pouring water into flour mixture, i continue to mix by hand to form a non-sticky ball. sometimes you need more flour, sometimes you need more water. i usually make the crust fist and set aside in a cold place.
preparing the crab
this is how to process dungeness crab. after the crab are cleaned ~ basically popped in half and guts removed. boil them in salt water for 12 minutes, then cool in cold water, crack as usual.
preparing stinging nettles
blanch in boiling water for around 1 minutes to get the “sting” out, rinse in cold water.
quiche filling or as i call it “the guts”
think of three parts ~ the cheese, the filling, the custard.
1 cup cheese of choice ~ i used cheddar because that was the only cheese i had. if i were in the land of convenience i would probably go with beecher’s flagship
1 cup cooked crab ~ any protein can be substituted
1 cup chopped blanched nettles ~ any green can be substituted
1 tablespoon chopped garlic
5 eggs
3/4 cup half + half ~ any milk or milk substitute can be used
i roll out the crust and place in pie dish. i then put the cheese in the bottom, then garlic, crab, and nettles. in a separate bowl i whisk the eggs and add the half and half. sometimes i will add another splash of half and half or even another egg depending on the pie pan size. so be prepared to create a little more custard if need be. i then pour the custard over the filling, sometimes some of the filling is sticking out and that is fine. bake for around 35-45 minutes at 375.
nettle are one of my favorite things to eat and i have other nettle recipes in the blog section of this website you can link to a cream of nettle soup recipe here https://www.simplyjosephine.com/post/cream-of-nettle-soup
a post on nettles here
i also have a wildcrafted skin care business with all kinds of loveliness here
thanks for stopping by my little corner of the interweb. happy foraging and happy cooking