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Crab Quiche
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Ingredients:
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1 Tenderflake pie crust
½ lb lump crabmeat, cleaned and picked over
4 eggs, beaten
1 cup heavy cream
2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
Salt & pepper
Fresh nutmeg, grated
1 cup Swiss Cheese, grated
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Method:
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Prepare Tenderflake pie crust as per package directions. Set aside and cool.
Preheat oven to 375.
Clean crabmeat well, and set aside.
In a large bowl, whisk together the eggs and heavy cream. Add all herbs, salt & pepper, and fresh nutmeg. Stir in Swiss Cheese and crab meat, and mix well.
Pour mixture into cooled pie shell.
Bake for 40 – 45 minutes, until golden brown.
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