Crab Cheddar Quiche Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c finely diced yellow onions
1/3 c finely diced red bell peppers
3 tsp chopped garlic
1 c cooked crab
1 1/4 c heavy cream
4 eggs
1/2 tsp black pepper, freshly ground, divided
1 tsp hot pepper sauce, such as Tabasco
1/4 tsp Worcestershire sauce
2 tbsp chives, chopped plus more for garnish
2 tbsp Parmigiano-Reggiano cheese, grated
1 c grated extra sharp cheddar cheese
1 9-inch deep-dish pie crust
1/2 tsp cayenne pepper, divided
1/2 tsp salt, divided
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Directions: |
Directions:Preheat the oven to 400º Fahrenheit.
Dock the pie crust with a fork. Place parchment paper into the pie crust, weight down with pie weights or beans. Blind bake 10 minutes. Remove and allow to cool. Reduce oven temperature to 375º Fahrenheit.
In the meantime, melt the butter in a medium saute pan over medium heat. Add the onions, bell peppers, garlic, 1/4 tsp of salt, 1/4 tsp pepper and 1/4 tsp cayenne pepper. Saute for 3 minutes. Add the picked-over crab (to ensure no shell) and saute for 1 to 2 minutes. Remove from the heat and cool slightly.
In a mixing bowl, whisk together the cream, eggs, remaining salt and pepper, hot sauce, cayenne pepper, Worcestershire sauce, chives, and grated Parmesan. Arrange the crab mixture evenly into the pastry shell. Sprinkle the grated cheeses over the crab. Pour the cream mixture over the crab. Place in the oven and bake for 30 to 45 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 5 minutes before slicing. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour, including cooking |
Personal
Notes: |
Personal
Notes: This is a variation on a crawfish quiche recipe I found online. Joseph and I made it and a bacon and fresh-spinach quiche for Christmas brunch 2009. Served with maple bacon, turkey sage sausage and eggnog bread pudding, you will have a knockout menu that will impress the hordes.
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