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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Fix it and forget it for 45 minutes. I combined ideas from several recipes to create this somewhat lighter version of quiche for brunch, lunch, or dinner. Elegant, high in protein, high in flavor. Serves well as a main course or entire meal. Ingredients:
1 pie crust, unbaked |
4 large eggs, beaten |
3/4 cup cheddar cheese, shredded |
1 cup half-and-half cream |
1/2 teaspoon chesapeake old bay seasoning |
8 ounces lump crab or 8 ounces imitation crabmeat |
1 dash salt |
1 dash black pepper |
Directions:
1. Prepare the crust, if using frozen, thaw completely on counter before filling.
2. Preheat oven to 350°.
3. Beat the eggs, stir in the shredded cheese, half-n-half, Old Bay seasoning, and shredded crab meat.
4. Old Bay Seasoning contains both salt and pepper so you may not need to add additional salt or pepper. I don't.
5. Pour into unbaked pie shell.
6. Place on center oven rack for 35 minutes. Cover just the edges of crust with foil if they are browning too quickly.
7. Check center of quiche, if jiggly, bake 10 more minutes or until center is done to your preference.
8. Let stand for 5 minutes, serve hot with tomato slices or salad.
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