Food
Crab Quiche
By Yankee Magazine|Apr 21 2002|
Yield:
5 to 6 servingsIngredients
3 tablespoons diced Vidalia onions
3 tablespoons butter
6 ounces fresh crabmeat
1 9-inch pie crust, partially baked
1 tablespoon Parmesan cheese
2 cups grated Swiss cheese
4 large eggs
1 cup heavy cream
1/4 teaspoon salt
dash of cayenne pepper
Instructions
Saute onion in butter in a skillet for a few minutes until tender. Add crabmeat and let it heat through. Sprinkle the bottom of the pie shell with Parmesan cheese, then place crab and onion mixture in pie shell. Place grated 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. Let cool before slicing and serving.
Substituted cipollini onions for Vidalia.
I just made this and it came out perfect! I used Jarlsberg cheese and shredded it finely. Couldn’t find 6 ounces of crabmeat, so I grabbed the 8-ounce container of “Special” crabmeat. I always skip the cayenne pepper when making a quiche. Thank you for sharing a great recipe!