Crab Quiche

Name: Crab Quiche
Ingredients: 1/2 lb crabmeat; 4 large eggs; 2 cups heavy cream; 2 tablespoons finely chopped fresh chives; 2 tablespoons finely chopped fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon freshly grated nutmeg; 1/2 cup grated monterey jack cheese; 1/2 cup grated swiss cheese; 1 frozen pie crust

11 ingredients

5 steps

Ingredients

1/2 lb crabmeat
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup grated monterey jack cheese
1/2 cup grated swiss cheese
1 frozen pie crust

Directions

1

Preheat oven to 375°F.
2

Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
3

Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
4

Cool in pie plate on rack for 15 minutes.
5

*My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.