Crab And Brie Quiche On Pecan Crust Drizzled With Sage Brown Butter

• 1 cup flour
• 1/2 stick butter chilled and chipped into small pieces
• 1/4 cup chopped pecans
• Pinch of salt
• 1 pound lump crab meat
• 3 eggs
• 1 package of creamy brie cheese
• 1 cup heavy cream
• pinch nutmeg
• 1/2 teaspoon chopped thyme

1. In a food processor, short burst the butter, flour, salt, into the flour then drizzle in up to a 1/4 cup of iced cold water until the dough forms. Pat into a circle, wrap in plastic wrap, chill for an hour. Roll into a pie pan. Bake with weights in the crust over foil for 15 minutes at 350u0b0F. Cool.
2. Stir the rest of the ingredients together and pour into the par baked crust. Bake at 350u0b0F for 30 to 40 minutes or until slightly brown on top and set.
3. Nut Brown Butter:
4. Brown 1/4 stick butter and 6 fresh sage leaves chopped in a pan until it smell nutty, but be careful not to over cook. Drizzle over each slice of quiche.

flour, butter, pecans, salt, crab meat, eggs, brie cheese, heavy cream, nutmeg, thyme

Taken from www.epicurious.com/recipes/member/views/crab-and-brie-quiche-on-pecan-crust-drizzled-with-sage-brown-butter-1266051 (may not work)