Crabmeat Quiche

Crabmeat Quiche


1 lb. backfin crabmeat (or white lump)
2-3 large eggs
1 teaspoon water
1/4 cup whipping cream
1/4 cup milk
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup onion (chopped)
1 teaspoon garlic (minced)
1/2 cup red bell pepper
1 cup grated cheese (combine white and sharp)* (reserve leftover cheese)
1/4 teaspoon ground red pepper (optional)
2 frozen 9″ pie shells or make your own
*Use reserve grated cheese for top of quiche


Preheat oven to 350.
Prick pie shells all over with a fork; bake for 10 mins. Remove from oven and set aside. Let cool.
Turn oven down to 325.
Mix chopped ingredients and place in each pie shell.
Whisk eggs until fluffy; combine milk, cream and seasoning together; add to egg mixture, a little at a time. Whisking after each addition.
Pour over ingredients in shells and bake for 40-45 minutes or until a toothpick comes out the center clean.
Remove from oven and let stand 15 minutes before serving.

Serving suggestion: Serve with a green toss salad. Enjoy!


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