Crab Quiche

Recipe Ingredients

1/2		Plain pastry
		OR 1 layer pie crust mix for
7 1/2 oz	213g	Fresh lump crabmeat
		(shells and cartilage remove
3 oz	85g	Swiss cheese - (grated)
4		Eggs
2 cups	474ml	Table cream
1/3 cup	20g / 0.7oz	Onion - (minced)
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1 tablespoon	15ml	Fresh parsley - (chopped)

Recipe Instructions

Preheat oven to 425F CRUST: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. FILLING: Over the dough, sprinkle all of crabmeat, then all of cheese.

In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley.

Place pan on a cookie sheet and set on middle rack in oven.

Bake at 425F for 15 minutes, then reduce heat to 300F

Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices.

Source:
Cindy Pawlcyn, Fog City Diner

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.