Crab Quiche With Hollandaise

1. 1

   Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack.

2. 2

   In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture.

3. 3

   Bake at 375u00b0 for 35-40 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting.

4. 4

   In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160u00b0 or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche.

* Per serving · 4 servings · Values may vary.