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1Prep the crust
Prepare the quiche crust and set it aside. We recommend using a 10-inch deep dish pie pan, or dividing the recipe between 2 standard 9-inch crusts.
Preheat your oven to 380 degrees Fahrenheit.
2Prepare the filling
Sauté shallots and celery with about 2-3 tablespoons of butter.
Sauté for about 5-8 minutes until they are soft and translucent.
Add the crab meat and sauté for a few more minutes.
Add salt and pepper to taste.
Drizzle on 2-3 teaspoons of lemon juice and another pad of butter to create a beurre blanc mixture.
3Fill the quiche
1st layer: Arrange your favorite mild sliced cheese around the bottom of the crust.
Add 1/2 of the crab filling, then sprinkle with grated savory cheese (Emmentaler).
2nd layer: Add the remaining crab filling and a layer of the graded savory cheese.
4Add the custard
Beat 3 eggs with milk.
Pour it over the crab filling in the crust. Make sure that the filling is about 1/4 inch from the top of the pie crust, allowing for the quiche to rise.
Finally, sprinkle grated Parmesan on the top of the quiche.
5Bake
Bake for about 40-50 minutes. It’s ready when the top is golden brown, puffed up, and the middle of the quiche is firm.
Serve with Carneros Chardonnay and enjoy.
