LANDLOCKED CRAB QUICHE

15
Teresa G

By
@GrannyGravymaker

I love seafood and I love a good quiche. This recipe requires a little time to do the prep work, but the end result is so worth it! My husband doesn't like quiche, but he tried this one and said, "I have to admit, that's pretty darn good, for quiche." LOL! Now, that's high praise coming from him!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 1
    deep dish pie crust, unbaked
  • 4 large
    eggs
  • 1 c
    milk
  • 1 c
    cream
  • 1
    shallot, minced & divided (approx. 1 to 1 1/2 tablespoons)
  • 3/4 tsp
    fine sea salt
  • 1/4 tsp
    old bay seasoning
  • 1/8 tsp
    ground black or white pepper
  • 1/2 c
    swiss cheese, small dice
  • 1 - 6 oz. can(s)
    fancy lump crab meat, drained
  • ·
    fresh minced chives for garnish, optional

How to Make LANDLOCKED CRAB QUICHE

Step-by-Step

  1. Gather and prep all ingredients (dice cheese, mince shallots, thaw pie crust, if using frozen etc...)
  2. Place pie/pastry crust on rimmed baking sheet. Place oven rack in middle position in oven; preheat oven to 375ºF.
  3. Pour milk and cream into a microwave-safe bowl or 2 cup glass measuring cup; warm in microwave 3 minutes at 1/2 power or 45 seconds at full power; stir and set aside(do not overheat.) If this step is skipped, it will increase baking time to approximately 1 hour.
  4. Break 3 eggs into mixing bowl.
  5. Break the fourth egg; separate white from yolk over a small bowl; put yolk in mixing bowl with the eggs, set mixing bowl aside.
  6. Using a fork, beat the egg white in small bowl until slightly foamy.
  7. Using a pastry brush, brush uncooked crust with egg white; add any remaining egg white to eggs in mixing bowl.
  8. Use a whisk to beat together well, eggs, remainder of beaten egg white and the warmed milk and cream.
  9. Add 1/2 of the minced shallots, salt, Old Bay seasoning and pepper; whisk well.
  10. Add drained crab meat; gently stir just enough to combine; set aside.
  11. Evenly scatter cheese and remaining half of the minced shallots over bottom of pie crust.
  12. Slowly pour egg mixture into crust, distributing crab evenly.
  13. Bake (on baking sheet) for 45 to 50 minutes at 375ºF. Top of quiche should be lightly browned and inflated (it will fall slightly as it cools.)
  14. Allow to cool for 15 to 20 minutes before slicing. Garnish with minced chives or as desired. Serve warm.
  15. Cover and refrigerate leftovers.

Printable Recipe Card

About LANDLOCKED CRAB QUICHE

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Diabetic




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