Thursday, November 29, 2007

Crab Quiche

Crab Quiche

½ lb. lump crabmeat (picked/checked for shells)
4 large eggs
2 cups heavy cream
2 tbsp. each fresh chives, parsley, cilantro
1 tbsp. Paul Prudhomme’s seafood seasoning
½ tsp. each salt & pepper
½ cup each grated Monterey Jack & Swiss cheeses

Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg. Stir in cheeses and crabmeat.

Pour into pre-baked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken (40-50 minutes) at 375 degrees.

Adapted from

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