Saturday, 12 July 2014

Curry Crabmeat Potato Crust Quiche

Hi

I love this kind of food.  It’s simple enough but not at all boring.  It can be cheap too.  Whenever I have any unconsumed mushroom, ham, bacon or baby spinach, I’ll use them to make quiche and stored them in the freezer.  Reheat and eat it as snack in between the meals.

This quiche is totally different from what I used to make.  I was so delighted that this potato crust is so wonderful with quiche.  It’s thick and has flavourful base that complements well with the savoury filling.

Potatoes are very soft after cooking.  Therefore, it’s better to mash rather than grate them.  Having some lumps in the mash is fine.  I managed to make one 23cm and two 10cm round quiche.

Crab meat?  Yes.  One of the main ingredients for filling is crab meat and I got the frozen one from Cold Storage.  It’s simply impossible and no way for me to get live crab, cooked them and remove the meat from the shell.

    Frozen crab smells a little fishy but definitely it’s not spoilage.  The curry powder has actually covered up the smell and made the filling tastes so flavourful and delicious.

The bonus for making quiche is you don’t have to worry what to do with the leftover or it can be made ahead, reheats beautifully and suitable for breakfast and snacks in between the meals.  When reheats, the crisps around the edges is like your favourite harsh browns with flavourful toppings J

Here you go the recipe for making 
Curry Crabmeat Potato Crust Quiche.

Happy Baking!


INGREDIENTS
Potato Crust
110g       White Onions, peeled (I used yellow onions)
1 tsp        Dried rosemary
60g         Plain (all-purpose) flour
1 tsp        Salt (or to taste)
A dash    Ground black pepper (or taste)
650g       Potatoes, washed
2 tbsp      Cooking oil

Filling
2-3 tsp     Cooking oil
1 no.        White Onion, peel and chopped (I used yellow onions)
3 tbsp      Curry powder
200g       Crabmeat (thawed if frozen)
¼ tsp       Salt
1 tbsp      Castor sugar
3 nos.      Eggs, medium size
70ml       Milk
70ml       Whipping cream
250g       Grated Parmesan cheese
+ 2 tbsp

METHODS
(1)Grease the round tart tins with removable bases.  (I used one 23cm and two 10cm tarts tins)

(2)Grate onions and place into a strainer to drain for about 10 minutes.  Press out any extra liquid.  Combine onions with rosemary, flour, salt and pepper.  Mix well.  Set aside.

(3)Boil a pot of water and cook potatoes over medium heat for 15 minutes (I steamed the potatoes).  Drain and leave to cool.  When cool enough to handle, peel and grate potatoes finely (I mashed the potatoes instead).  Mix the grated or mashed potato into onion mixture.

(4)Preheat oven to 190ºC.

(5)Press onion-potato mixture into base and sides of tart tin, keeping the crust as even as you can.


(6)Bake for about 20mins, then remove from oven and brush crust with a thin layer of oil.  Return to the oven and bake for another 15mins or until golden brown.  Remove and leave to cool completely on a wire rack.  (The potato crusts may puff up while baking.  If they do, simply press them down using a spoon before adding the filling.)

(7)Prepare filling.  Heat oil in a pan over medium heat.  Add onion and stir-fry until soft.  Add curry powder and cook for 1-2 minutes until fragrant.  Add crabmeat and stir-fry for 3-5 minutes, then season with salt and sugar.  Dish out and set aside to cool.


(8)Mix eggs with milk, cream and 250g cheese.  Add cooled crabmeat mixture and mix well.  Pour into baked potato crust.  Top with 2 tbsp cheese.

(9)Preheat oven to 180ºC.  Bake for 30-35 minutes or until filling is lightly browned.  The centre will still be slightly wobbly. 

(10)Leave quiche to cool a little before cutting.  Serve warm. 



For this month, the theme for Little Thumbs Up is Potato!!.  Therefore, I’m linking the post to this event which is organised by Zoe (Bake For Happy Kids); Doreen (my little favourite DIY ) and for July, it is hosted 


I’m also submitting this for Cook-Your-Books #14.  The
recipe is adapted from AllanBakes-Really Good Treats  by Allan Albert Teoh.
Cook-Your-Books is organised and hosted
by Kitchen Flavour.



7 comments:

  1. Hello Amy, I haven't tried potato crust for quiche. This really looks delicious with curry powder. Will try out ... thanks for sharing!

    ReplyDelete
  2. Hi Amy,
    Wow, your quiche looks really delicious! Quiche is one of my favourite! You are right about freezing the extra, they taste just as as good after heating up! I have not tried making one with potato crust before, and I'm sure that I would love it as well. And your curry crabmeat filling sounds so delicious! Thanks for sharing! Hope you have a wonderful Sunday!

    ReplyDelete
  3. Hi Amy, your quiche looks delicious!! Love the fact that you have used a potato crust, a lot easier than traditional crust to me :) Thank you for sharing it with Little Thumbs Up!

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  4. Hi Amy,
    This is sure one special quiche!
    I know I will love this quiche a lot because potato and crab meat are one of my favorite.
    Wish that I can have a piece from you now! :p
    Thanks for sharing this to LTU!
    mui

    ReplyDelete
  5. Hi Amy,

    Your quiches look extremely yummy!!! Hope that there won't be any fighting in your family to eat the most of these quiches :p

    Zoe

    ReplyDelete
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  7. This I will definitely make! I love adding cheese to some of my curries. A.L.

    ReplyDelete