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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 3 |
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From Gourmet magazine September 2004. I used store bought pastry instead of making from scratch. The recipe is for the filling only. Ingredients:
1/2 lb crabmeat |
4 large eggs |
2 cups heavy cream |
2 tablespoons finely chopped fresh chives |
2 tablespoons finely chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon freshly grated nutmeg |
1/2 cup grated monterey jack cheese |
1/2 cup grated swiss cheese |
1 frozen pie crust |
Directions:
1. Preheat oven to 375°F.
2. Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
3. Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
4. Cool in pie plate on rack for 15 minutes.
5. *My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.
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