Tuesday, January 17, 2012

Crab Quiche

Quiche, a classic egg and pastry dish, can be filled with just about anything. This crab version can easily be adapted using other seafoods such as chopped clams, mussels, shrimp, or various white fish. It is important that whichever seafood you choose is well-drained, not wet...adding wet ingredients to a quiche can cause it to bake up soggy. With no further delay...let's make quiche!


One pie crust, pre-baked for 5 minutes at 350 degrees.
4 large eggs
1  12 ounce can evaporated milk. Either whole or 2% milk are suitable.
1 1/2 cups crab meat, well drained
1 dozen small button mushrooms
1/4 cup chopped green onion
1 1/2 cups shredded Swiss cheese
pinch of black pepper
1/2 teaspoon salt
1/2 teaspoon nutmeg


Pre-heat the oven to 350 degrees and bake the crust for 5 minutes. When you remove the crust from the oven, reduce the temperature to 325 degrees.

Saute the mushrooms and green onion in a tablespoon of butter until the mushrooms are tender, about five minutes. Drain thoroughly.

In a large bowl, whip together the eggs, milk, and seasonings. 

To assemble the quiche, place 1/2 cup of cheese on the bottom. Next, spread the crab evenly sprinkle with another 1/2 cup of cheese. Now spread the mushrooms evenly, then top with the last 1/2 cup of cheese. Last,  pour the egg mixture over the filling, being sure to leave about 3/4 of an inch for the quiche to expand upward.

Place on center rack in the oven. Bake for 30 minutes, then rotate the quiche 180 degrees. Bake another 10 minutes, then check for doneness by inserting a butter knife into the center. Continue baking in additional 5 minute increments until a knife comes out clean. Average baking time needed is 45-50 minutes.

Let stand for about 10 minutes before serving. Garnish with sour cream and/or cocktail sauce!

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