3⁄4 cup King Arthur Unbleached All-Purpose Flour
1⁄4 cup Hi-maize Fiber; or substitute 1/4 cup all-purpose flour*
1⁄4 cup Vermont cheese powder
1⁄4 teaspoon salt
1⁄4 teaspoon paprika, hot, sweet, or smoked
Pinch of cayenne pepper, optional
6 tablespoons cold unsalted butter, diced
1⁄4 cup shredded sharp cheddar cheese
2 tablespoons (1 ounce) ice water*
*If you substitute flour for the Hi-maize, increase the water by 1 tablespoon.
3⁄4 cup diced crabmeat or diced faux crab
1 medium red bell pepper, diced (about 3⁄4cup) 1⁄2 cup shredded sharp cheddar cheese
3 large eggs
3⁄4 cup milk
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
2 whole, trimmed scallions, chopped
Whisk together the flour, Hi-maize, cheese powder, salt, paprika and cayenne. Work the butter into the flour to form coarse crumbs. Toss in the cheese.
Drizzle in the water, stirring until the dough is cohesive; add more water if necessary. Pat the dough into a disk, wrap, and refrigerate for 30 minutes.
Combine the crabmeat, died pepper and cheese; set aside. Whisk together the eggs, milk, salt and pepper.
Set the EGG for indirect cooking at 400°F/204°C.
Roll the dough on a BGE Dough Rolling Mat into a 12 inch circle and place it into the Deep Dish Pizza/Baking Stone. Add the crab mixture, then pour in the milk-egg mixture. Sprinkle with the chopped scallions.
Bake the quiche for 27 to 30 minutes, until it’s barely set in the center. Remove from the EGG and let it cool for 10 minutes before serving.
Makes 1 quiche, 8-10 servings