Delectable little morsels of quiche loveliness.
I used crab meat, bacon and onion, yummm eeeeee

As usual, step by step and photos on my blog.

http://www.kokoscornerblog.com/mycor...i-quiches.html

or
http://tinyurl.com/3o486ox

I'd post a "real" recipe but I kinda winged it.

One recipe I follow though is for the basic quiche custard. The ratio
is 2 milk to 1 egg. A large egg weighs 2 ounces so if I have 8 ounces
of milk or heavy cream I'll need 2 large eggs.

Hope you stop by and see what I made.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 2011-07-27, > wrote:
>
> Delectable little morsels of quiche loveliness.
> I used crab meat, bacon and onion, yummm eeeeee

I can't see it. Doesn't the bacon flavor stomp the crab? I would
think it would. Never used crab in quiche, before. I once tried
shrimp and blue cheese. Came out nice, as shrimp can be quite
flavorful. Asparagus/salmon is a natural.

nb

On Jul 26, 7:59*pm, notbob > wrote:
> On 2011-07-27, > wrote:
>
>
>
> > Delectable little morsels of quiche loveliness.
> > I used crab meat, bacon and onion, yummm eeeeee
>
> I can't see it. *Doesn't the bacon flavor stomp the crab? *I would
> think it would. *Never used crab in quiche, before. *I once tried
> shrimp and blue cheese. *Came out nice, as shrimp can be quite
> flavorful. *Asparagus/salmon is a natural.
>
> nb

***Hey Snot-Bob, you just flunked the Idiot test...Ever heard of
pancetta or naturally cured bacon (not smokey) or Canadian
style...?...Why don't you try curing your own pork belly sometime, you
might learn something...Use this with the crab meat so that the
smokiness doesn't detract from the crab (but USE bacon dimwit)...

On Jul 26, 7:59*pm, notbob > wrote:
> On 2011-07-27, > wrote:
>
>
>
> > Delectable little morsels of quiche loveliness.
> > I used crab meat, bacon and onion, yummm eeeeee
>
> I can't see it. *Doesn't the bacon flavor stomp the crab? *I would
> think it would. *Never used crab in quiche, before. *I once tried
> shrimp and blue cheese. *Came out nice, as shrimp can be quite
> flavorful. *Asparagus/salmon is a natural.
>
> nb

Crab quiche was a best seller at the restaurant. And no the bacon
doesn't stop the crab, it compliments it.
The egg evens everything out. It's quite yummy.

On Wed, 27 Jul 2011 09:30:08 -0700 (PDT), ImStillMags
> wrote:

> On Jul 26, 7:59*pm, notbob > wrote:
> > On 2011-07-27, > wrote:
> >
> >
> >
> > > Delectable little morsels of quiche loveliness.
> > > I used crab meat, bacon and onion, yummm eeeeee
> >
> > I can't see it. *Doesn't the bacon flavor stomp the crab? *I would
> > think it would. *Never used crab in quiche, before. *I once tried
> > shrimp and blue cheese. *Came out nice, as shrimp can be quite
> > flavorful. *Asparagus/salmon is a natural.
> >
> > nb
>
> Crab quiche was a best seller at the restaurant. And no the bacon
> doesn't stop the crab, it compliments it.
> The egg evens everything out. It's quite yummy.

I can visualize that. Too bad crab is so expensive that I'd never
dream of wasting it in a quiche.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Wed, 27 Jul 2011 09:30:08 -0700 (PDT), ImStillMags
> > wrote:
>
>> On Jul 26, 7:59 pm, notbob > wrote:
>> > On 2011-07-27, > wrote:
>> >
>> >
>> >
>> > > Delectable little morsels of quiche loveliness.
>> > > I used crab meat, bacon and onion, yummm eeeeee
>> >
>> > I can't see it. Doesn't the bacon flavor stomp the crab? I would
>> > think it would. Never used crab in quiche, before. I once tried
>> > shrimp and blue cheese. Came out nice, as shrimp can be quite
>> > flavorful. Asparagus/salmon is a natural.
>> >
>> > nb
>>
>> Crab quiche was a best seller at the restaurant. And no the bacon
>> doesn't stop the crab, it compliments it.
>> The egg evens everything out. It's quite yummy.
>
> I can visualize that. Too bad crab is so expensive that I'd never
> dream of wasting it in a quiche.
>

Canned crab meat isn't that expensive. Maybe $2. That said, I wouldn't
have thought to put it in a quiche. Might have to give that a try

Jill

On Wed, 27 Jul 2011 14:37:35 -0400, "jmcquown" >
wrote:

> Canned crab meat isn't that expensive. Maybe $2. That said, I wouldn't
> have thought to put it in a quiche. Might have to give that a try

I'd never consider putting canned crab in a quiche. It's disgusting,
unless it's in a certain molded appetizer made with canned soup, cream
cheese and mayonnaise... which is when you need the over the hill
taste of canned crab to let you know it's in there.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 26, 5:10*pm, wrote:
> Delectable little morsels of quiche loveliness.
> I used crab meat, bacon and onion, yummm eeeeee
(snip)
Koko, such a pretty tray full of such attractive leaved love you
share! I would like to make & take to family, but I do have a few
questions: Rather than buying the metal singles, couldn't these be
made in the 24-wells sort of pan I use to make candies and other mini
whatevers? Also, once filled after blind bake, aren't the tarts then
baked again to set the custard? Presuming so, at what temp and for
how long for each baking step?
....Picky

"JeanineAlyse" > wrote in message
...
> On Jul 26, 5:10 pm, wrote:
>> Delectable little morsels of quiche loveliness.
>> I used crab meat, bacon and onion, yummm eeeeee
> (snip)
> Koko, such a pretty tray full of such attractive leaved love you
> share! I would like to make & take to family, but I do have a few
> questions: Rather than buying the metal singles, couldn't these be
> made in the 24-wells sort of pan I use to make candies and other mini
> whatevers? Also, once filled after blind bake, aren't the tarts then
> baked again to set the custard? Presuming so, at what temp and for
> how long for each baking step?
> ...Picky


I think small ramekins should work. Or mini tart pans.

Jill

On Wed, 27 Jul 2011 10:39:36 -0700 (PDT), JeanineAlyse
> wrote:

>On Jul 26, 5:10*pm, wrote:
>> Delectable little morsels of quiche loveliness.
>> I used crab meat, bacon and onion, yummm eeeeee
>(snip)
>Koko, such a pretty tray full of such attractive leaved love you
>share! I would like to make & take to family, but I do have a few
>questions: Rather than buying the metal singles, couldn't these be
>made in the 24-wells sort of pan I use to make candies and other mini
>whatevers?

Thank you Picky,
I suppose you could use the mini pans, I've never used them though
but don't see why that wouldn't work.

>Also, once filled after blind bake, aren't the tarts then
>baked again to set the custard? Presuming so, at what temp and for
>how long for each baking step?
>...Picky

Yes, once filled they are baked again.
Dang, I double checked my blog and see I didn't include the temps, I
need to go fix that.
I baked them both times at 350*F. the blind bake was for about 10
minutes and the second bake was for about 15.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com