|Nutritional Guidelines (per serving)|
This crab quiche makes a tasty lunch or brunch dish with a salad or cup of soup. A quiche is super easy to prepare, and it is filled with protein and flavor. This version is made with crabmeat and Swiss cheese. A small amount of nutmeg and sauteed minced shallots provide extra flavor. Use a frozen pie crust or homemade pastry for the pie.
- 1 pastry shell (9-inch) (partially baked*)
- 1 tablespoon butter
- 2 tablespoons shallots (minced)
- 1 cup crabmeat
- 1 tablespoon flour
- 1 1/2 cups Swiss cheese (shredded/divided)
- 3 eggs
- 1 cup half and half
- 1/2 teaspoon salt
- Dash white pepper or hot pepper sauce
- Dash nutmeg
- 1/2 teaspoon parsley (minced)
Heat the oven to 425 F and position the rack in the center of the oven.
Line the pie plate with the chilled and rolled out dough and line with parchment paper or foil. Fill with pie weights or dried beans at least two-thirds full.
Bake for 12 to 15 minutes, or until just barely showing some color. Carefully remove the paper or foil and weights and return the crust to the oven for about 5 minutes, or until it is just lightly browned. Remove it from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 350 F.
In a skillet over medium heat, melt the butter. Saute the minced shallots until tender, about 2 minutes. Combine the shallots with the crabmeat and flour; set aside.
Sprinkle 3/4 cup the cheese in the prepared pie shell, then top with the shallot and crab mixture. Sprinkle with remaining 3/4 cup of cheese.
In a bowl beat the eggs, cream, salt, pepper, nutmeg, and parsley until well blended. Pour into the pie shell.
Bake for 25 to 30 minutes at 350 F.
Serves 6 to 8.