Friday’s Quiche Supper

Did you know that the 3rd Friday in May is National Pizza Party Day? Or that May 20th is National Quiche Lorraine Day? So why aren’t we cooking either?

Simple, it’s Friday. While we’ve had cheese pizzas for Pizza Party Day in the past, my guys complain that a cheese pizza isn’t a Pizza Party. Pizzas need sausage and pepperoni and all sorts of other toppings. None of which are suitable for an Old School Catholic Friday. So pizza was out.

And Quiche Lorraine has bacon. Again, a no-no for Fridays. Oh but we could enjoy a Shrimp Pizza. Yeah, Shrimp Pizza sounded good to me. Kiddo and Hubby both gave the idea of a Shrimp Pizza a hard pass.

That’s when I circled back to the spirit of Quiche Lorraine but with a Catholic Friday Spin. Yeah, Crab Quiche. Add the Hollandaise Sauce and we are talking amazingly delicious. Serve with grilled asparagus to go with that Hollandaise sauce, maybe a crisp salad and a nice bottle of wine, and suddenly this isn’t any ordinary Friday Night at home. Even my non-quiche Hubby was on board.

Have a glorious Friday everyone!

Crab Quiche with Hollandaise Sauce
Crab Quiche
1/2 cup Asparagus
1/2 cup Red Bell Pepper
1/4 cup Green Onions
3/4 cup Imitation Crabmeat
1 Refrigerated Pie Crust Dough
1 cup shredded Monterey Jack Cheese, divided
1 tablespoon Butter
3 large Eggs
1-1/2 cups Half-and-Half cream
1/2 teaspoon Salt
1/4 teaspoon Pepper
Hot Sauce to taste

Heat oven to 450-degrees.

Trim woody ends from asparagus spears. Cut asparagus into 1/2-inch pieces. Place in a sauté pan with a little butter. Sauté asparagus until tender, about 10 minutes. Set asparagus aside to cool.

Stem, seed and chop bell pepper, set aside. Dice green onions, set aside. Flak crabmeat, chop into small pieces and set aside.

Unroll crust into a 9-in. pie plate; flute edge. Line pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.

Reduce heat to 375-degrees. In a skillet, sauté red pepper and onions in butter until tender.

In a large bowl, whisk the eggs, cream, salt, pepper and hot sauce. Add crab, diced bell peppers, chopped green onions, asparagus pieces and remaining cheese. Pour into the cheese-lined crust.

Place quiche into the heated oven. Bake for about 30 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

While the quiche cools slightly, make the Hollandaise Sauce.

Hollandaise Sauce
10 tablespoons Butter, melted
3 Egg Yolks
1/2 tablespoon Lemon Juice
Pinch Cayenne Pepper

Cut butter into pieces, place in a 2-cup measuring cup. Melt butter in the microwave.

Separate eggs, place the yolks in a blender. Add lemon juice, and cayenne into a blender. Blend the yolks for about 25 seconds at medium to medium high-speed until lighter in color. Turn blender down to lowest setting and slowly drizzle in the hot melted butter while the blender is running. Continue to blend for a few seconds after all of the butter is incorporated. Sauce with thicken and become silky. Taste the sauce and add more cayenne or lemon juice if needed.

Slice quiche, plate on individual plates. Drizzle with Hollandaise Sauce, serve and enjoy.

Oh, an one more thing – today is National Pick Strawberries Day. Perfect for tomorrow’s Strawberries and Cream celebration.