We’re going to do crab quiche recipe.
- 2 Cups Of Flour
- 1/3 Of A Block Of Lard
- 16 Ounces Of Cheese
- Green Onion
- Teaspoon Of Vinegar
- Quarter Cup Of Red Pepper
- Shredded Cheese
- 7 Eggs
1We’re gonna have to make our pastry which is going to take 2 cups of flour 1/3 of a block of lard we’re gonna start off with that and then we have three cans of crap you can use imitation crab or the canned crab which is what I have here about 16 ounces of cheese you don’t have to use that much I like to taste better we got one egg with about a teaspoon of vinegar in it we’ve got a quarter cup of red pepper and a quarter cup of green onion just for color okay so let me start out we’re gonna take the shortening and it’s like I said one-third of a block you’re gonna chop it up into tiny little pieces about this small.
2You can because what you want to do is you want to get that all in your flour and perfectly concentrated in there so you put it in there mix it around a bit then just take like a fork kind of mix it up like this here it’s gonna take me a little while here so have a cigarette or something so when your pastry is done you want it to look like this it should be just like little little pellets and stuff like that and then you’re going to add your egg and your vinegar again it’s one egg and it’s got a teaspoon of vinegar now if you’re using them in the whole block you’re using the whole block for this then you can use one egg in and the teaspoon of vinegar but I’m only using the third of the block so I’m only going to use 1/3 of the egg dump that in there mix that around and again if it’s too dried add some more shortening or some water and if it’s too wet then you probably want to add some more flour you can see it’s starting to thicken up there get a nice consistency.
3You can even take it and start forming balls now and that’s what you want not that nice it should be like that that’s exactly how you want and this is actually a little bit too wet so you’re gonna add it and get some flowers going down here I might put my counter so I can put a little in there and then we’re going to flatten it out and how’s your fly though just throw keep throwing some flour on just keep it.
4I put a little oil in it and then I put my crust in there my pastry and now we’re going to start in with the quiche and our ingredients there’s a quarter cup of red pepper quarter cup of green onions about five six ounces of shredded cheese you can use monticello whatever you like and then I’ve got three cans of crab meat here you can use the imitation crab to pull out crab whatever you like and now I’ve got seven eggs and I put just about a tablespoon of milk in that and whip that up and that’s what we’re going to use for the bases so what you do what do you do is you take your red pepper get it all over there and green onion and this is basically for your colored crab doesn’t have one probably take some of your crab and you spread it all around in here like this and you don’t want to fill it up too much because you need some room for your eggs there so as you can see I got a little extra crab here from three cans so maybe two pans crap and then you take your eggs you just dump it right in nope your eggs in there just kind of take your fork and go around make sure it gets everywhere and then put your cheese on the top.
I would say about 45 minutes it should be good or you can go 325 for an hour that’s probably better okay so we’re gonna put that in the oven I can’t okay and it looks like our quiche is just about done that was in the oven at 350 for about 45 minutes 40 minutes actually to be exact there’s our quiche there’s one slice you can cut that quiche into six pieces.