Crab Quiche Recipe
I was feeling very lazy last night so I decided to go with something relatively easy to make – crab quiche. If you are not familiar with a quiche it is a French dish that typically consists of eggs, milk and a pastry crust and is baked in the oven. There are many ways to make a quiche but I found the crab to be most suitable to my taste. Crab meat, Swiss and green onions give it a nearly perfect flavor. You can also add salt, pepper and maybe a little cayenne pepper if you like a little heat. These are totally optional and should be added to your taste. For the crust I just used a box mix but you could make a home made crust from scratch or even get an uncooked one that has already been prepared. If you are in a hurry and want something easy to make, try this recipe for crab quiche. Enjoy.
Ingredients:
1 (9 inch) unbaked pie crust
½ cup mayonnaise
3 eggs (beaten)
1 cup of crab meat (or imitation crab)
1 cup shredded Swiss cheese
½ cup milk
2 tablespoons all-purpose flour
½ cup green onions (chopped)
salt (optional, to your taste)
pepper (optional, to your taste)
cayenne pepper (optional, to your taste)
Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees. In a bowl mix together eggs, milk, flour and mayonnaise until well blended. Stir in crab meat, cheese and green onions. Pour over pie crust.
Step 2: Bake in the oven for 40-45 minutes or until a knife comes out clean.
I love quiche but never had it with crab before. It looks delicious.
I really like the sound of a crab quiche!
This looks delicious!
The crust and egg look perfectly cooked.
The pictures, with their slight blue tint, make this dish look absolutely beautiful!
Bobby,
This looks really good.
You should participate in the Carnival of the Recipes this week (maybe every week.)
Just search Google for Carnival of the Recipes to find the submission form. The deadline is Noon on Saturday Pacific Time.
Thank you,
Like Ivy, I’ve never had crab quiche before- it does look great tho. Zucchini Quiche will work too aye
Oh yum! I’m totally pumped about this recipe, and can’t wait to try it. Thanks!
I’ve just bookmarked this to make later this week! It’s quite decadent but I think with a salad I would not feel as guilty