|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 sautéed minced shallots provide extra flavor. Use a frozen pie crust or homemade pastry for the pie.
Gather the ingredients. Preheat the oven to 425 F and position the rack in the center of the oven.
On a lightly floured surface, roll out the chilled, prepared pie dough to fit a 9 inch pie plate.
Line the pie plate with the chilled and rolled out dough.
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 of 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. Serve hot or at room temperature.