Thread: Mini Crab and Bacon Quiches

On 2011-07-27, [email protected] <[email protected]> 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 <not...@notbob.invalid> wrote:
> On 2011-07-27, k...@letscook.com <k...@letscook.com> 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 <not...@notbob.invalid> wrote:
> On 2011-07-27, k...@letscook.com <k...@letscook.com> 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 Jul 26, 5:10*pm, k...@letscook.com 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

On Wed, 27 Jul 2011 09:30:08 -0700 (PDT), ImStillMags
<[email protected]> wrote:

> On Jul 26, 7:59*pm, notbob <not...@notbob.invalid> wrote:
> > On 2011-07-27, k...@letscook.com <k...@letscook.com> 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" <[email protected]> wrote in message
news:[email protected]..
> On Wed, 27 Jul 2011 09:30:08 -0700 (PDT), ImStillMags
> <[email protected]> wrote:
>
>> On Jul 26, 7:59 pm, notbob <not...@notbob.invalid> wrote:
>> > On 2011-07-27, k...@letscook.com <k...@letscook.com> 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" <[email protected]>
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.

In article <[email protected]>,
[email protected] wrote:

> 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.

That sounds so good! Crab is an anniversary/holiday/special occasion
food for us now, unless we head back to the west side for a visit. It's
just too expensive over here, and usually not even that good for what
you pay.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

In article <[email protected]>,
sf <[email protected]> wrote:

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

Don't you live in SF? When we were on the west side, there were
always crab shacks and good sales so we could get it for a decent price.
We miss crab living in the land locked part of the state.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Wed, 27 Jul 2011 12:56:51 -0700, Ranée at Arabian Knits
<[email protected]> wrote:

> In article <[email protected]>,
> sf <[email protected]> wrote:
>
> >
> > I can visualize that. Too bad crab is so expensive that I'd never
> > dream of wasting it in a quiche.
>
> Don't you live in SF? When we were on the west side, there were
> always crab shacks and good sales so we could get it for a decent price.
> We miss crab living in the land locked part of the state.
>
Crab is anything but a decent price. The days of $2 a pound (live
weight) are long gone.

--

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

ImStillMags wrote:
> On Jul 26, 7:59 pm, notbob <not...@notbob.invalid> wrote:
>> On 2011-07-27, k...@letscook.com <k...@letscook.com> 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.

That makes sense. Bacon wrapped scallops and shrimp taste great. As long as
it's not an intense, overly smoky bacon it works fine.

I'm thinking I need to give this recipe/method a try.

MartyB

sf wrote:
> On Wed, 27 Jul 2011 09:30:08 -0700 (PDT), ImStillMags
> <[email protected]> wrote:
>
>> On Jul 26, 7:59 pm, notbob <not...@notbob.invalid> wrote:
>>> On 2011-07-27, k...@letscook.com <k...@letscook.com> 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.

But it's used in other dishes. You can get away with using good quality but
less costly forms of canned crab for such dishes, and sometimes chefs mix
the cheap stuff for texture with some high quality lump for flavor to good
effect. There is some really good canned crabmeat out there and restaurant
chefs use it regularly. Philips makes some really good stuff. But some of
the supermarket canned crab can be suspect to be sure. You get what you pay
for.

Of course in the SFBA the seafood situation is a little different. There's
really no such thing as genuinely fresh caught crab in the middle of the
country, or probably even a hundred miles inland for that matter. Sometimes
it's only two or three days old, in restaurants at a premium price, but not
fresh.

So your POV is probably a bit spoiled. I wish mine could be too but you use
what you got.

MartyB

"JeanineAlyse" <[email protected]> wrote in message
news:[email protected]..
> On Jul 26, 5:10 pm, k...@letscook.com 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
<[email protected]> wrote:

>On Jul 26, 5:10*pm, k...@letscook.com 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

In article <[email protected]>,
sf <[email protected]> wrote:

> On Wed, 27 Jul 2011 12:56:51 -0700, Ranée at Arabian Knits
> <[email protected]> wrote:
>
> > In article <[email protected]>,
> > sf <[email protected]> wrote:
> >
> > >
> > > I can visualize that. Too bad crab is so expensive that I'd never
> > > dream of wasting it in a quiche.
> >
> > Don't you live in SF? When we were on the west side, there were
> > always crab shacks and good sales so we could get it for a decent price.
> > We miss crab living in the land locked part of the state.
> >
> Crab is anything but a decent price. The days of $2 a pound (live
> weight) are long gone.

That is sad. Is it just because SF is so expensive?

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Thu, 28 Jul 2011 08:37:38 -0700, Ranée at Arabian Knits
<[email protected]> wrote:

> Is it just because SF is so expensive?

Partly, I guess... Oregon and Washington produce more Dungeness crab
than California and the market supports higher prices down here.

--

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