Saturday, October 06, 2007

Crustless Crab Quiche

Recipe of the Week - October 7th 2007

1-lb Wild Ocean Seafoods Dungeness Crab Meat, thawed if frozen, save some larger leg pieces for presentation
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon Tom Douglas Crab Cake Mix or Seafood Rub seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 oz coarsely grated Monterey Jack cheese (1/2 cup)
2 oz coarsely grated Swiss cheese (1/2 cup)
1 Pre-baked Pie Crust

Prep Time: (15 Minutes)
Preheat oven to 375 degrees.
Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg.
Stir in cheeses and crabmeat.
Pour into pre-baked crust and place in oven.

Cooking Time: (40-50 Minutes)
Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
Cool in pie plate on rack for 15 minutes.

Cut Quiche into pie shaped portions
Serve with a reserved large piece of crab meat on top and a full strand of chives.




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