Crab and Jalapeño Quiche with Parmesan

This recipe breaks the no-cheese-with-fish rule, because the Parmesan really brings it all together.

pastry dough to line a 10" (25 cm) tart pan (equivalent of a single-crust pie)
3 Tbsp. Canola oil (45 mL)
1 onion, thinly sliced
3 cloves garlic, minced
1 fresh jalapeño pepper, seeded and minced or ½ tsp (2 mL) crushed hot red pepper
1 lb cooked Dungeness (or snow crab) meat, picked over for shell (450 g)
¼ cup fresh flat-leaf parsley, finely chopped (60 mL)
3 Tbsp. Parmesan cheese, freshly grated (45 mL)
1 Tbsp. lemon juice, freshly squeezed (15 mL)
sea salt
black pepper, freshly ground
2 eggs
2 egg yolks
2/3 cup heavy cream (160 mL)
1 cup whole milk (250 mL)

Garnish:
lemon slices

On a floured work surface, roll out the pastry to the thickness of a nickel. Arrange it in a 10-inch (25 cm) fluted tart pan with a removable bottom, cutting away the excess by pressing against the pan edge. Refrigerate for 1 hour.

Preheat the oven to 350°F (175°C).

Prick the tart shell several times with a fork, line with parchment paper and fill with dried beans. Place it on a baking sheet and bake 25 minutes, rotating it halfway through. Remove the parchment and beans and bake for another 10-12 minutes, until the pastry is light golden. Remove to a cooling rack. (Leave the oven on.)

In a large frying pan, heat the oil over medium-high until almost smoking. Sauté the onion until soft and golden. Add the garlic and the jalapeno, and sauté briefly. Remove from the heat and stir in the crab.

Transfer the mixture to a bowl and fold in the parsley, Parmesan and lemon juice.

Season to taste with salt and pepper. Spoon the crab filling into the warm tart shell, spreading gently.

Whisk the eggs and yolks with the cream and milk. Carefully pour most of the mixture over the crab meat, making sure to fill all the crevices.

Bake the tart for 7 minutes, then add the remaining custard until it’s flush with the top of the crust. Bake, rotating halfway, until the custard is set, 40-45 minutes.

Allow the tart to rest on a cooling rack for at least 1 hour before slicing. Serve at room temperature with lemon slices.

Makes 8 servings.

Cook's Notes:  To free a baked tart from the pan ring, set a wide, stout can on a flat surface and set the cooled tart on it. Grasp the pan ring and gently pull it downward. The can will support the pan base with the tart as you remove the ring.