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Thread: Mini Crab and Bacon Quiches

  1. #1
    [email protected] Guest

    Default Mini Crab and Bacon Quiches


    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

  2. #2
    notbob Guest

    Default Re: 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

  3. #3
    nurk_fred2000 Guest

    Default Re: Mini Crab and Bacon Quiches

    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)...

  4. #4
    ImStillMags Guest

    Default Re: Mini Crab and Bacon Quiches

    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.


  5. #5
    JeanineAlyse Guest

    Default Re: Mini Crab and Bacon Quiches

    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

  6. #6
    sf Guest

    Default Re: Mini Crab and Bacon Quiches

    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.

  7. #7
    jmcquown Guest

    Default Re: Mini Crab and Bacon Quiches


    "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



  8. #8
    sf Guest

    Default Re: Mini Crab and Bacon Quiches

    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.

  9. #9
    Ranee at Arabian Knits Guest

    Default Re: Mini Crab and Bacon Quiches

    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/

  10. #10
    Ranée at Arabian Knits Guest

    Default Re: Mini Crab and Bacon Quiches

    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/

  11. #11
    sf Guest

    Default Re: Mini Crab and Bacon Quiches

    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.

  12. #12
    Nunya Bidnits Guest

    Default Re: Mini Crab and Bacon Quiches

    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



  13. #13
    Nunya Bidnits Guest

    Default Re: Mini Crab and Bacon Quiches

    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



  14. #14
    jmcquown Guest

    Default Re: Mini Crab and Bacon Quiches


    "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


  15. #15
    [email protected] Guest

    Default Re: Mini Crab and Bacon Quiches

    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

  16. #16
    Ranée at Arabian Knits Guest

    Default Re: Mini Crab and Bacon Quiches

    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/

  17. #17
    sf Guest

    Default Re: Mini Crab and Bacon Quiches

    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.

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