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Crab Quiche
A slight twist on the classic bacon and egg quiche. The fresh crab meat makes this utterly gorgeous even for those who don't normally enjoy crab.
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Course:
Starter
Cuisine:
French
Keyword:
Alcohol, Crab, Dairy, Eggs, Herbs, Milk, Pastry, Seafood
Cook Time:
50
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
people
Calories:
193
kcal
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Ingredients
Metric
Imperial
1
9 inch
pastry shell
2
large
eggs
plus 2 egg yolks
3/4
cup
whole milk
180 ml
3/4
cup
heavy cream
180 ml
2
tbsp
dry Sherry
30 ml
1
cup
crab meat
250 ml, can, cooked fresh
2
tbsp
chives
30 ml chop, fresh
1
grate
nutmeg
cayenne pepper
to taste
Salt
to taste
ground pepper
to taste
Instructions
Line the pie shell with aluminum foil and fill it with metallic pie weights or dried beans or rice.
Bake in a preheated 375F (190C) oven for 15 minutes.
Carefully remove the weights and foil and bake until light golden brown, about 10 minutes more.
Meanwhile whisk together the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg, and cayenne.
Toss the crab meat with the chopped chives and spread evenly over the bottom of the hot pie crust.
Add the egg mixture and bake 30 to 35 minutes, until the tip of a knife comes out clean when inserted about 1 inch (3 cm) from the edge of the crust.
The center should be slightly liquid but will firm up as it cools.
Nutrition
Calories:
193
kcal
|
Carbohydrates:
3
g
|
Protein:
12
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
153
mg
|
Sodium:
283
mg
|
Potassium:
233
mg
|
Sugar:
2
g