"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Crab Quiche Recipe

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This recipe for Crab Quiche, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrice Wolfe Helfrich (Olive's Lineage)
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 prepared pie crust
1 can (7 oz.) crabmeat, drained, cartilage removed, can use frozen crabmeat
4 eggs
2 c. light cream
1 c. shredded Swiss or mozzarella cheese (4 oz.)
1/3 c. minced onion
Snipped parsley
1 tsp. salt
1/8 tsp. cayenne red pepper

Directions:
Directions:
Heat oven to 425 degrees. Beat eggs until blended. Stir in cream, onion, salt, and cayenne red pepper. Pat crabmeat dry with paper towels. Sprinkle crabmeat and cheese in pastry lined pie pan. Pour egg mixture over crabmeat and cheese; sprinkle with parsley.
Bake 15 minutes. Reduce oven temperature to 300 degrees. Bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let quiche stand for 10 minutes before cutting into wedges.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a Christmas morning tradition for our family.

 

 

 

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