I found a new plate at the 3 Musketeer grocery store for 2 Euros. You can’t see it, but it’s got a little purple chicken in the center. Cute. That’s why I made this breakfast. And there was that Charolais ground steak patty in the freezer.
For lunch, I decided to kill two freezer birds with one stone, thawing a package of pre-rolled pastry and frozen crab meat to make a quiche. This turned out really well with the herbs and the last minute sprinkling of chopped roasted peppers.
Hearty! Oh look, you can vaguely see the chicken.
Crab quiche? You can put a little in my dish. But I’ve heard the quiche thing is passe.
1 pre-rolled package of puff pastry
2 cups cream
2 tbsp parsley, chopped
2 tbsp cilantro, chopped
2 tbsp chives, chopped
1/2 tsp Emeril’s essence
Pinch of nutmeg
1 cup Emmenthal, grated
1 1/2 cup crab meat
2 tbsp roasted red bell pepper, chopped
Place the pastry in a pie plate and bake at 375 F for 12 minutes. Remove and allow to cool.
Beat the eggs, cream, herbs and spices together, then stir in the cheese and crab. Pour into the pastry shell. Sprinkle with the roasted pepper. Bake the quiche in the 375 F oven for 40 minutes. Remove and allow to rest for 15 minutes before slicing.