Crab Quiche

  • Pastry for 9-inch pie
  • 1 lbs Crabmeat
  • 2 Tbsp Chopped parsley
  • 2 Tbsp Dry white wine
  • Salt and pepper to taste
  • 4 Eggs, slightly beaten
  • 1 1/2 cup Milk
  • Cayenne pepper to taste
  • 1 Egg white
  • Paprika to taste image placeholder

Line bottom of pie pan, cover and refrigerate 1 hour. Preheat oven to 450° F. Mix crab with parsley, wine or vermouth, salt and pepper.

In separate bowl, combine eggs, milk and cayenne pepper. Brush pastry with egg white, fill with crab mixture. Pour egg mixture on top. Sprinkle with paprika and bake 10 minutes.

Reduce heat to 350° F; bake 40 minutes longer or until set Quiche is done when a knife inserted in the center comes out clean.

Servings: 4
Submitted by: Recipe Group Member