CRAB AND BRIE QUICHE ON PECAN CRUST DRIZZLED WITH SAGE BROWN BUTTER

CRAB AND BRIE QUICHE ON PECAN CRUST DRIZZLED WITH SAGE BROWN BUTTER image

Number Of Ingredients 10

1 cup flour
1/2 stick butter chilled and chipped into small pieces
1/4 cup chopped pecans
Pinch of salt
1 pound lump crab meat
3 eggs
1 package of creamy brie cheese
1 cup heavy cream
pinch nutmeg
1/2 teaspoon chopped thyme

Steps:

In a food processor, short burst the butter, flour, salt, into the flour then drizzle in up to a 1/4 cup of iced cold water until the dough forms. Pat into a circle, wrap in plastic wrap, chill for an hour. Roll into a pie pan. Bake with weights in the crust over foil for 15 minutes at 350°F. Cool. Stir the rest of the ingredients together and pour into the par baked crust. Bake at 350°F for 30 to 40 minutes or until slightly brown on top and set. Nut Brown Butter: Brown 1/4 stick butter and 6 fresh sage leaves chopped in a pan until it smell nutty, but be careful not to over cook. Drizzle over each slice of quiche.