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Crab Quiche Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 to 8 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 to 8 Servings
$ /Serving

Crab Quiche Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 to 8 Servings
$ /Serving

Ingredients

  • 1 pinch mace
  • 1 (9 inch) pie crust, par-baked and pricked with a fork
  • 4 oz Gruyere cheese, shredded
  • 1 lb fresh white crabmeat, drained
  • 2 scallions, minced
  • 1 cup heavy cream
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon seafood seasoning
  • 1/2 teaspoon salt
  • 3 eggs, beaten

Preparation

Preheat the oven to 350 degrees F.

Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.

Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

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Preparation

Preheat the oven to 350 degrees F.

Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.

Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product