Crustless Crab Quiche

“These small quiches make a great appetizer course when paired with our Alexander School Reserve Chardonnay. This is a good way to stretch one crab to feed several people, and these have the rich taste of crab without being overpowering. This is a Sonoma County adaptation of a French classic.”
– Katie Wetzel Murphy, AVV Brand Ambassador and Family Partner

– Serves 4 –

6 scallions (green onions), chopped
½ tsp. fresh or dried thyme
4 Tbsp. butter
½ lb. picked Dungeness crab meat, about one crab
2 Tbsp. crème fraîche, or sour cream
1 Tbsp. tomato paste
4 Tbsp. ASR Chardonnay
¼ tsp. salt
fresh ground pepper
6 eggs
1 cup heavy cream
1 cup milk
½ cup grated Sonoma Jack cheese

Method of Preparation:
Prepare 12 muffin tins or ramekins by buttering the inside well. Preheat oven to 350°F. Place muffin tins or ramekins on a baking sheet.

Sauté scallions and thyme in the melted butter on medium low for a few minutes until they are fragrant but not browned. Add crab and sauté until warm, about two minutes. Add crème fraiche, tomato paste, Chardonnay, salt and pepper, raise heat to medium and sauté until most of the liquid is gone, about 3 minutes. Cool to room temperature.

Beat eggs with cream and milk. Add cheese and crab mixture and stir well. Ladle this mixture into the muffin tins, not quite filling to the top. Cook on the baking sheet in the oven for around 30 minutes. Check for doneness, let rest for a few minutes. Serve with arugula salad and AVV Alexander School Reserve Chardonnay.