Tuesday, January 13, 2009

Chickens in the Back Yard

I stopped by the store on the way home from work, picked up heavy cream and crab meat to make a crab meat quiche. The store was packed, it started snowing and everyone in town thinks they need to run to the store when it starts snowing. Thank goodness for my food stash, but I really wanted to make the quiche for dinner and I needed cream and crab meat, that's all. I hurried home, booted up the computer to get the recipe, first ingredient; eggs, three of them, I have two in the refrigerator. I need some "chickens in the back yard". My niece has chickens in her back yard, she said she always has plenty of eggs, too many eggs, she needs to sell eggs. She's a city girl from Chicago and now, at the age of 25, she has chickens in her back yard in Tennessee. I need one more egg. I'm not going back out to the store. Once I'm home from work, I'm home to stay. I could call Don, he can bring eggs home, but it will be too late to bake quiche when he gets home. I like dinner on the table when he walks in the door. We'll just eat the left over turkey casserole we had last night, it was good. I really wanted to save it for my lunch tomorrow but we'll eat it tonight.

If anyone is interested, here's the recipe for my crab meat quiche. I already have the crust made and ready to roll out. Let me know if it's good....

Crab Meat Quiche
3 eggs, lightly beaten
3/4 c. heavy cream
3/4 c. milk
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. white pepper
1/3 lb. crabmeat,
3 tbsp. celery, chopped fine
3 tbsp. scallions, chopped fine
4 tbsp. fresh parsley, chopped fine
3 tbsp. white wine
Pastry for one 9 inch pie
Pick over the crabmeat to remove bits of the shells and cartilage. Combine the crabmeat, celery, onion, parsley, and wine; refrigerate one hour. Preheat the oven to 400 degrees. Line a 9 inch quiche pan (or pie plate) with pastry and prick the pastry; bake for 5 minutes.
Spread the crabmeat mixture in the prebaked pastry shell. Combine the eggs, milk, cream, nutmeg, and salt and pepper; mix until blended. Pour over the crabmeat mixture. Bake for 10 minutes; reduce oven temperature to 350 degrees and continue baking for about 20 minutes longer or until a knife inserted in the center comes out clean and top is nicely browned.

2 comments:

CJ said...

OMG you cook like I do, I love crab quiche! And to make it without heavy cream is plain sinful!

I've always had chickens... right up til we sold the farm and lived in the RV and now practically in town... and by golly I told hubby this spring we're getting chickens again!

Valarie said...

Cream is a must. I put lard in my pie crusts also, but don't tell. Some foods just have to have good ol fashion ingredients or it is sinful.

I definitely need some chickens but I live in the city limits so it is probably out of the question. Fresh eggs are to die for, get some chickens this spring.