Quiche St. Pierre

“Perhaps it would be a good thing if every Christian, certainly if every priest, could dream once in his life that he were pope, and wake from that nightmare in a sweat of agony.”
– Fr. Ronald Knox

Today being the Feast of the Chair of St. Peter, (which, as one wag notes doesn’t look too comfy) I have decided that for supper we will have a salad and some homemade Quiche St. Pierre.

Honoring the Chair of St. Peter with Quiche St. Pierre is something I just made up this afternoon. Because I feel like quiche and need an excuse to make one. So, here it is.

Quiche St. Pierre

4 medium eggs.
1 ½ cups of half-and-half.
1 tablespoon of butter, melted.
6-8 oz crab meat (or more if you like; I like more), shredded.
¾ c Swiss cheese, grated.
¾ c Cheddar cheese, grated.
1 small onion.
¼ c chopped spinach (optional)
1 clove of garlic.
¼ tspn Phillips Seafood Seasoning (or Old Bay).
1 teaspoon of parsley.
Salt and pepper, to taste.
1 prepared 9″ deep pie crust (I have failed too often at pie crust to dare it any further).

Preheat oven to 350°F

Finely chop onion & sauté in a little butter. When onion is nearly translucent, crush garlic in a sieve and stir it in. Remove from heat after a few moments.

In a large bowl, beat eggs and half-and-half thoroughly.

Stir in the crab meat, optional chopped spinach, Swiss cheese and Cheddar cheese.

Add the onion and garlic, seasoning, salt & pepper and combine thoroughly.

Pour into a pie crust.

Bake for 45 minutes or until quiche is set.

Allow to cool for 5 minutes before slicing. I imagine that making this with baby shrimp would be good, also.

Serve with a simple salad, a loaf of french bread, a happy light wine (something like a Pouilly-Fuissé, which won’t overwhelm the crab) and you have a nice little meal on a winter’s night.

About Elizabeth Scalia
  • Anna

    Anchoress, have mercy on your Orthodox Christian readers!

    [Sorry. I will come up with a recipe for orthodox Christian readers. I know you can have shellfish, octopus, and vegetable oil right? How about linguine w/ clam sauce? 2-3 dozen fresh littleneck clams. You put them in a skillet with a few tablespoons of oil and some thinly sliced garlic (can you have garlic), and when the clams open, they'll release their yummy juices. Maybe throw a can of diced clams in with that, for more juice and clammy bits and serve it over pasta? Yum! -admin]

  • R.C.

    Whoa, whoa there.

    What’s this about Orthodox Christian readers? I know that Orthodox Jews practice dietary laws which would prevent them fixing this dish. Is there something comparable with Orthodox Christians?

    [The fasting for Great Lent is rather challenging. No olive oil, no meat, no dairy; I did it one year and it was a challenge. -admin]

  • cathyf

    Hmmmm… That recipe fits all the rules for a Catholic Friday during lent — except for that little detail about abstaining being a penitential practice!

    (Good thing it’s Monday, eh?)

  • Matthew

    What size is the pie shell? 9in??

    [yes 9 inch, and deep -admin]

  • http://dailywoof.wordpress.com Kensington

    Real crab meat or fake crab meat? Will the kind in a can suffice?

    [I used real crab meat, the good stuff from Phillips Seafood, in the black can. If I had fresh, I'm sure it would be great. Fake? Why not? It's all good! -admin]

  • Mila

    This sounds absolutely wonderful. I’ll have to give it a try…except that it’s only me having dinner and I would be tempted to eat the whole thing! Perhaps in a couple weeks, when youngest son comes for a visit.

  • Mutnodjmet

    I love quiche, and this sounds fabulous. I also wanted to note that I loved your comment RE Scott Brown and the party of “No” narrative on Twitter! :)

  • caroline w

    MMM…next week, how about Coquilles St. Jacques?

  • http://ritestuff.blogspot.com Karl Lembke

    I’ve had good success with a pie crust recipe from The Official Manual for Spice Cadets.

    8 oz cream cheese
    8 oz butter
    2 c. flour
    1 tsp salt

    Sift flour and salt together to evenly distribute the salt.
    Combine cream cheese and butter thoroughly. Add flour and work together until smooth.
    Chill for at least 2 hours, then roll out to 1/8″ thickness.

  • http://samsonblinded.org/news hannah@israel

    yes, its amazingly tasty with shrimps, you can also add mushrooms-gonna be good.

  • Ellen

    Get The Pie and Pastry Bible by Rose Levy Berenbaum. It tells how to make all kinds of pie crusts. The secret is to keep everything cold and handle it lightly.

    I’ll try this some time this Lent, although without the spinach. I’m not a vegetable kind of woman.

  • Patti Day

    This sounds wonderful, except for the part about the nice glass of white wine, since wine (except at the Holy Eucharist) is one of my Lenten denials, along with my daily ‘medicinal’ dark chocolate.

  • Joan Moore

    Love the sound of the recipe – it sounds delicious, but lots of calories!

    Do you have the slightest idea how many calories per serving? How many people does it serve?

    Trying to lose weight, without losing the good taste of food…..

    [I don't know how many calories, but as a rule, quiche is not what you'd call "diet" food. The only reason I can eat it right now is because I'm fasting for Lent -only allowing one full meal a day- so I figure, it can be pretty much anything, within reason. Last night I had a fair-sized wedge w/ a side of salad. No bread or wine. I could have had it; chose not to. -admin]

  • Myssi

    I’d try that, if I weren’t allergic to shellfish. :)

  • Cherie

    Myssi, try ham instead of crab. I make ham and spinach quiche for my kids all the time (except for fri of Lent). They are 2 to 11 and they all love it. I have to make 2 pies at a time b/c they like it so much.

  • Roz Smith

    I do a Cajun Quiche and the recipe is almost the same except the cheese is smoked gouda and the shellfish is frozen crawfish tail meat. Instead of a whole onion, I use half an onion, and about a quarter cup each diced celery and bell paper. Add cajun seasoning to taste instead of the Old Bay.

  • Jenny

    I made it. It was delicious and is going into my “holiday book” to become an annual tradition. We’re in the process of compiling a parish cookbook, and I’d like to include it. Is it your recipe or how could I attribute it?

    [I just made the recipe up. You can credit the blog or just put your own name on it. It's all good -admin]

  • Dale Jackson

    Anchoress, I tried your recipe and it was really good except that it was way too salty. So my question is, when you said to use ¼ Phillips Seafood Seasoning (or Old Bay), did you mean ¼ cup or maybe ¼ tesp? I used ¼ cup and I don’t think that was right.
    Thanks, Dale Jackson

    [Oh, gosh...I meant a 1/4 tspn! Sorry I was writing on the fly! -admin]