Crab quiche

Crab quiche



  • eggs - 3 item
  • egg yolks - 3 item
  • heavy cream - 2 c
  • salt and pepper to taste - 1 item
  • chopped parsley - 3 Tbsp
  • crabmeat - 1 lb
  • tarragon - 1 tsp
  • dash of nutmeg - 1 item
  • Swiss cheese, grated - 4 oz
  • sweet butter - 6 Tbsp
  • prepared pie crust - 1 item

How to make crab quiche:

Fit pie crust into a 10 or 11-inch quiche or pie pan. Prick bottom of shell and chill while preparing quiche filling.

Saute crabmeat in butter. Add parsley, tarragon, salt and pepper. In a separate bowl, beat eggs and egg yolks together. Add the cream, nutmeg and cheese to the beaten eggs. Finally, add crabmeat mixture to the egg and cream mixture. Mix all ingredients and pour into chilled shell. Bake for 10 minutes at 450°. Reduce heat to 350° and continue baking for 30 to 35 minutes, or until the top of the pie is golden brown and puffed.

Recipe categories: Lunch/snacks, Shellfish, Crab.

Crab quiche
Average rating: 3.1 of 5, total votes: 7
Cook. Time: PT35M
Total Time: PT35M

Cause of complaint:

Related ingredients:
sugar, milk, raisins, light brown sugar, garlic, frozen chopped spinach, drained, each boxes ritz bits crackers, popped, unsalted popcorn, pitless dates or remove pits
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