Crab Quiche

10 ingredients
7 steps

Ingredients

  • 1 (9-inch) pie shell (unbaked)
  • 1/2 c. shredded Swiss cheese
  • 1 (6 to 8 oz.) pkg. crab meat (fresh, frozen or canned)
  • 1/2 c. minced onion
  • 1 Tbsp. chopped parsley
  • 1/8 tsp. leaf tarragon
  • 1 Tbsp. sherry (optional)
  • 3 eggs, slightly beaten
  • 1 c. half and half or light cream
  • 1/2 tsp. salt

Directions

  1. 1
    Bake pie shell at 425° for 10 minutes, but do not brown. Sprinkle cheese over bottom of partially baked pie shell.
  2. 2
    Toss crab meat lightly with onion, parsley, tarragon and sherry; arrange in layer over cheese.
  3. 3
    Beat eggs, half and half and salt lightly, but well mixed.
  4. 4
    Pour gradually over crab mixture.
  5. 5
    Bake at 325° for 45 to 50 minutes or until set.
  6. 6
    Let stand 5 minutes before cutting.
  7. 7
    Makes 6 servings.

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