- 1/2 recipe plain pastry or 1 layer pie crust mix for 9-inch pie
- 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
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
Submitted by: Recipe Group Member
Print This Page