Crabmeat Quiche

Name: Crabmeat Quiche
Yield: Serves 8
Cuisine: French
Ingredients: 8 ounces, cooked crabmeat (1 cup); 2 tablespoons, chopped fresh chives; 2 , large eggs; 2 , large egg yolks; 3/4 cup, whole milk; 3/4 cup, heavy cream; 1/2 teaspoon, table salt; 1/2 teaspoon, ground white pepper; pinch, fresh grated nutmeg; 2 tablespoons, dry sherry; pinch, cayenne pepper; 1 , 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes

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Appears in Cook's Illustrated September/October 1997

SERVES8

TIME1 hour

WHY THIS RECIPE WORKS

After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining two whole eggs with two yolks, ¾ cup of milk, and ¾ cup of he...

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