Crab Quiche Recipe #89565
I like this served room temperature but the choice is yours...=) A variation of a recipe from Yankee Magazine.
by Aroostook
45 min | 20 min prep
SERVES 6
- 3 tablespoons diced sweet onions
- 3 tablespoons butter
- 6 ounces crabmeat (I like to use fresh but canned will work, too ()
- 1 (9 inch) pie shells, partially baked for 10 minutes at 375 f
- 2 tablespoons parmigiano-reggiano cheese
- 2 cups grated swiss cheese
- 1/2 cup crumbled feta cheese
- 4 large eggs
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Saute onion in butter until soft.
- Add crabmeat, stir until heated through.
- Sprinkle the bottom of the pie shell with Parmesan Reggian cheese.
- Place crab and onion mixture in pie shell.
- Sprinkle with feta cheese and then top with grated Swiss cheese on top of the crabmeat mixture.
- Mix eggs, cream, salt, and cayenne pepper.
- Slowly pour mixture over ingredients in pie shell.
- Bake on the top rack of the oven at 375 degrees until done, about 25 minutes.
- Cool before slicing.
- Serve at room temperature.
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5 stars