New Years or Weekend Company Idea: Crabmeat Quiche
December 25, 2009
I know Christmas is over, and who can think about more food, but New Years is just one week away. This Crabmeat Quiche recipe is fabulous! It’s so easy to prepare that I promise anyone can make it. I thought it would be great to serve on New Years as an appetizer or even a main dish with a great salad and a nice dessert. It’s foolproof and awesome.
Crabmeat Quiche
Prep:
15 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1/2 (15-oz.) pkg. refrigerated piecrust
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
Preparation
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Bake on lowest oven rack at 400F for 8 minutes. Cool.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
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