crab quiche
Quiche is one of my favorite things to serve for breakfast. Especially Christmas morning. There is enough filling for two-frozen pie shells or one-deep dish homemade pie crust. You can also use 1lb of fresh crab if you do not want to use the canned.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 2 frozen pie shells
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 4 extra large eggs
- 1 cup half-and-half
- 1/2 teaspoon seasoned pepper
- 1/4 teaspoon cayenne pepper
- 3-6 ounces cans lump crab meat
- 2 cups white cheddar, shredded
- 2 teaspoons parsley freshly chopped
- 2 tablespoons parmesan cheese, grated
- 1 teaspoon old bay seasoning
How To Make crab quiche
-
Step 1Preheat oven to 350 degrees. Place the pie on a baking sheet to avoid any potential mess.
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Step 2Heat the olive oil on medium high. Saute the onions until tender, about 5 minutes. Set aside.
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Step 3In a large bowl, whisk the eggs and half-and-half. Add seasoned pepper, cayenne, parsley, and Old Bay. Stir in the crab, onions, and one cup of the white cheddar until just combined.
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Step 4Transfer the mixutre to the pie shells. Scatter the remaining white cheddar and parmesan on top of the quiche.
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Step 5Bake for 55 minutes. Remove from the oven and let it rest for 20 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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