Crab Quiche

Crust Ingredients:

  • 1/2 recipe plain pastry or 1 layer pie crust mix for 9-inch pie

Filling Ingredients:

  • 7 1/2 oz. fresh lump crab meat (shells and cartilage removed)
  • 3 oz. Swiss cheese, grated
  • 4 eggs
  • 2 cups half-and-half
  • 1/3 cup onion, minced
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 Tbsp fresh parsley, chopped

Preparation:

Preheat oven to 425° F.

Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan.

Over the dough, sprinkle all of crab meat, then all of cheese.

In a bowl, beat eggs, cream, onion, salt and cayenne until blended. Pour mixture over crab meat and cheese. Sprinkle with parsley. Place pan on a cookie sheet; set on middle rack in oven. Bake at 425° F for 15 minutes, then reduce heat to 300° F.

Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven; let cool 10 minutes. Cut and serve warm.

Servings: 6 slices Print This Page
quiche 1
quiche 2