Crab Quiche

Name: Crab Quiche
Ingredients: 4 ounces gruyere cheese, shredded; One 9-inch pie shell, par-baked and pricked with a fork; 1 pound fresh white crabmeat, drained; 2 scallions, minced; 1 cup heavy cream; 1/2 teaspoon grated lemon zest; 1/2 teaspoon dry mustard; 1/2 teaspoon seafood seasoning, such as Old Bay; 1/2 teaspoon salt; Pinch ground mace; 3 eggs, beaten

11 ingredients

9 steps

Ingredients

4 ounces gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 pound fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1/2 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon salt
Pinch ground mace
3 eggs, beaten

Directions

1

Preheat the oven to 350 degrees F.
2

Sprinkle the cheese evenly over the bottom of the pie crust.
3

Top with the crab meat and sprinkle with the scallions.
4

Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl.
5

Pour the egg mixture into the pie crust.
6

Bake until the custard sets, about 40 minutes.
7

Let stand for 15 minutes before slicing.
8

A viewer or guest of the show, who may not be a professional cook, provided this recipe.
9

The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.