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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
4 ounces gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 pound fresh white crab meat, drained
2 scallions, minced
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1/2 teaspoon Old Bay
1/2 teaspoon salt
Pinch ground mace
3 eggs, beaten
Preheat the oven to 350 degrees F.
Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.
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CRAB QUICHE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
4 ounces gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 pound fresh white crab meat, drained
2 scallions, minced
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1/2 teaspoon Old Bay
1/2 teaspoon salt
Pinch ground mace
3 eggs, beaten
Preheat the oven to 350 degrees F.
Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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