Herb Crab Quiche

Name: Herb Crab Quiche
Ingredients: 1 sheet refrigerated pie pastry; 4 large eggs; 2 cups heavy whipping cream; 2 tablespoons minced chives; 2 tablespoons minced fresh cilantro; 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes; 1/2 teaspoon salt; 1/2 teaspoon seafood seasoning; 1/4 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1 can (6-1/2 ounces) lump crabmeat, drained; 1/2 cup shredded Swiss cheese; 1/2 cup shredded Monterey Jack cheese; Fresh chives, optional

14 ingredients

3 steps

Ingredients

1 sheet refrigerated pie pastry
4 large eggs
2 cups heavy whipping cream
2 tablespoons minced chives
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon seafood seasoning
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (6-1/2 ounces) lump crabmeat, drained
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
Fresh chives, optional

Directions

1

Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
2

In a large bowl, whisk the eggs, cream, chives, cilantro, parsley, salt, seafood seasoning, pepper and nutmeg; stir in the crabmeat and cheeses. Pour into crust.
3

Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Garnish with fresh chives if desired.