Mother's Day is coming fast and if you don’t have any ideas for what you’re going to do for Mom, then consider cooking her this Lump Crab Quiche recipe for brunch in bed (after you let her sleep in past breakfast). She’s bound to love this savory/sweet mashup of flavors. Plus, you’ll have bragging rights because you made your own pie crust, and it will have been really really good.
Hot Tip: If Mom isn’t a seafood lover, then you can substitute the lump crab for almost any other precooked meat, like the old breakfast staples of bacon or sausage. Is mom a health nut? Try chicken. Don’t overdo it on the fresh vegetables, as these add moisture to the dish and can cause it to become soggy.
First we’ll make the dough for the quiche crust. In a large mixing bowl, combine half of the flour, with the sugar, salt and butter cubes. Cut the dough into the flour mixture using a fork, making sure to thoroughly mix the flour and butter until small balls of buttery dough begin to form. Since the butter is cold, this can take a little work, but it's worth it. Add the rest of the flour and begin to sprinkle in the ice water a few tablespoons at a time while continuing to cut the ingredients together. You will notice that the mixture will begin to stick together and become a dry doughy texture. You don’t want your dough to be too wet and sticky or it will be difficult to work with. Using your hands, gently form your dough into a ball and put it in the fridge until you’re ready to roll out your crust.
Preheat your 10.5-inch Stargazer cast iron skillet on LOW for 5-10 minutes before turning the temperature up to medium. Preheat your oven to 350°F. Add 3 tablespoons of olive oil to the pan and heat for 30 seconds. Add the peppers and onions to the pan and saute, stirring regularly and until softened (approximately 5-10 minutes depending on your stove). Move the sauteed peppers and onions to a large mixing bowl and allow your skillet time to cool.
In the mixing bowl with the sauteed vegetables, add the eggs, crab meat, salt, pepper, parsley, half and half and all the cheese. Mix to thoroughly combine.
Remove your pie dough from the fridge. Sprinkle a bit of flour on the counter to prevent the dough from sticking to the counter while you roll it out. Roll the dough into an approximately 12” disk using a rolling pin. If you don’t have a rolling pin handy, then a round, sturdy glass will work well, just be careful not to press hard enough to break the glass. If necessary, add the rest of the olive oil to the cooled skillet to coat it up to the rim. Gently press the disc of pie dough into the skillet to form the crust of the Quiche, cutting off any excess around the edges (freeze any remaining pie dough for next time).
Pour the filling into the pie crust and move it to the preheated oven. Bake uncovered for 55 minutes at 350° F. Remove from the oven and let stand for 15 minutes before serving.