Thanks for joining me in my very first “Cooking with Sandra” demo show! I love cooking. Since several of my friends don’t really know how to cook a lot of dishes, they’ve been asking me to teach them how to cook.
So it looks like you’re now part of my friendships group because I’m sharing it with the whole world too! My company’s name, Sandra’s Whole World Foods betrays the diversity of foods that come out of my kitchen. Even though we live in Cabo San Lucas on the lower tip of the Baja Penisula we cook a variety of ethnic dishes, not just Mexican.
This Swiss Chard and Crab Quiche Recipe just came to my head one day so I decided to be spontaneous one morning and give it a try. Swiss chard seemed to be delicate enough to pair well with imitation crab so I went with this combination of ingredients. I was happily surprised when it turned out very tasty. Hope you like it too! I used 1 pie crust, just double this easy recipe for any 2 crust pie: 1 C flour 1/2 t salt Mix together in a bowl. Gently stir in 1/8 C + 1 T water along with 1/4 C + 1 T oil, I used avocado oil because it can be heated to high temperatures and retain its healthy benefits.
Roll out dough with a rolling pin between 2 sheets of wax paper: Rub a little water around on the counter and place 1 sheet of was paper on top (that way it sticks), and the ball of dough on top of that. Then top with the 2nd sheet of wax paper and roll away! Filling: 2 large sticks of celery chopped 1/2 small onion 2-3 cloves garlic chopped You can sautee these together which I did or use raw. 6 sticks or about 2 C sliced 1/2 inch thick imitation crab meat 1 large bunch swiss chard wilted, chopped and drained. You can substitute frozen, thaw and drain. 1 C white melty cheese or any type you prefer 4 eggs beaten approx. 1/3 C egg whites or more 1/2 t salt Milk, approx. 3/4 C, more if not enough ingredients to fill pie pan.
1 Roma or other firm tomato sliced into rounds to top quiche before baking. Combine filling ingredients and pour into the pie-crust-lined pie pan. Top with tomato slices. Bake for 20 min on 375 F or until the crust starts to turn brown. Lower temp to 350F and bake total time for about an hour or until a butter knife inserted in center comes out clean. Stay tuned for upcoming demos on making other dishes and cocktails! Saludos, Sandra
