"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crab Quiche Recipe

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This recipe for Crab Quiche, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Atwell
Added: Sunday, November 25, 2007


9 inch pie shell partially baked at 350º for 5 minutes
2 T. minced onion
2 T. butter
1 3-oz. can sliced mushrooms (drain, save broth)
4 eggs, beaten
3/4 cup light cream
1/2 tsp. salt
Dash of cayenne pepper
1/8 tsp. tarragon
1/4 tsp marjoram
Dash of pepper
1/2 lb. crabmeat
1/2 cup Swiss cheese, grated

Sauté onion in butter until tender. Add mushrooms saving 10
slices for later. Continue to sauté until hot.

In a separate bowl, combine eggs, cream, mushroom broth
and spices. Fold in sautéed onion and mushrooms and
crabmeat. Pour into pie shell. Sprinkle with cheese and top
with reserved mushrooms.

Bake at 350º for 35 minutes or until golden brown. Let stand
5 minutes before serving.

Number Of Servings:
Number Of Servings:




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