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prep time
cook time
method
Bake
yield
4 to 6
Ingredients
- 1 - prepared 9-inch pastry shell, or your favorite recipe
- 2 - eggs plus 2 egg yolks
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 2 tablespoons dry sherry (optional)
- - salt and freshly ground pepper to taste
- - a grating of fresh nutmeg
- - cayenne pepper to taste (optional)
- 1 cup crabmeat, fresh
- 2 tablespoons chives chopped
How To Make crab quiche
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Step 1Line the pie shell with aluminum foil and fill it with metallic pie weights or dried beans or rice. Bake in a preheated 375F (190C) oven for 15 minutes. Carefully remove the weights and foil and bake until light golden brown, about 10 minutes more.
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Step 2Meanwhile whisk together the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg, and cayenne. Toss the crab meat with the chopped chives and spread evenly over the bottom of the hot pie crust.
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Step 3Add the egg mixture and bake 30 to 35 minutes, until the tip of a knife comes out clean when inserted about 1 inch (3 cm) from the edge of the crust. The center should be slightly liquid but will firm up as it cools.
- 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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