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Je vous propose cette succulente quiche à base de pâte brisée recouverte d’une garniture avec oignon, ail, thym, cumin, tabasco, persil, ciboulette, œufs, crème fraîche fleurette et chair de crabe…
Cette fabuleuse tarte salée ô combien savoureuse, crémeuse et onctueuse sera parfaite pour un repas du soir accompagnée d’une petite salade !
Préparation
Préchauffer le four à 180°C. Beurrer et fariner un moule à quiche et le chemiser de la pâte brisée. Recouvrir de papier sulfurisé lesté de légumes secs et précuire à blanc 20 min. Retirer le papier et les légumes au bout de 10 min pour obtenir un fond de pâte bien croustillant.
Chauffer l’huile d’olive, y faire suer l’oignon et l’ail haché avec le brin de thym pendant 5 min. Hors du feu, ajouter le cumin, Tabasco, persil et ciboulette.
Battre les œufs avec la crème, ajouter le 1er mélange en retirant le thym. Saler, poivrer, ajouter la chair de crabe. Verser sur le fond de tarte précuit et poursuivre la cuisson 40 min env.
Laisser refroidir dans le moule 10 min avant de démouler. Servir tiède ou froid.
