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Crab Quiche Recipe
(4 servings)
Crust:
1/2 Recipe plain pastry or 1 Layer pie crust mix for 9" pie pan
Filling:
7 1/2 oz Fresh lump crabmeat (shells and cartilage removed)
3 oz Swiss cheese (grated)
4 Eggs
2 c Table cream
1/3 c Onion (minced)
1 ts Salt
1/4 ts Cayenne pepper
1 tb Fresh parsley (chopped)
Goes well with dry white wine.
Preheat oven to 425°FF.
Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9" 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 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 and let cool 10 minutes. Cut and serve warm. Yields 6
slices.
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