Crab Quiche
| Yield: | 6 Servings |
| Categories: |
| PATE BRISEE | ||
| 1 1/3 | c | Flour |
| 1/2 | c | Cold unsalted butter; cut in 1/2" cubes, (1 stick) |
| 1 | Egg | |
| 1 | ts | Salt |
| 2 | tb | Iced water; (2 to 3) |
| FILLING | ||
| 1 | bn | Cleaned watercress; finely chopped |
| 8 | oz | Cooked crabmeat |
| 1 | tb | Wholegrain mustard |
| 2 | Eggs | |
| 2 | Yolks | |
| 3/4 | c | Milk |
| 3/4 | c | Heavy cream |
| 2 | tb | Sherry |
| 1/4 | ts | Freshly grated nutmeg |
| 1/4 | ts | Salt |
| 1/8 | ts | Cayenne pepper |
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