Crab and Brie Quiche on Pecan Crust Drizzled with Sage Brown Butter

In a food processor, short burst the butter, flour, salt, into the flour then drizzle in up to a ¼ 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 350°F. Cool.

Stir the rest of the ingredients together and pour into the par baked crust. Bake at 350°F for 30 to 40 minutes or until slightly brown on top and set.

Nut Brown Butter:

Brown ¼ 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.