Chorizo, Crabmeat Quiche

Rita~'s Note:

This I made with for unexpected company! A Cajun style quiche with a spicy kick and a delicate hint of crabmeat. To make as an Appetizers pour into a buttered 9x13 and bake 350 for 30 minutes and cut into small squares.This is a great travel food bring for pot luck or to a picnic.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 1 ready-made pie crust
• 2 ounces chorizo sausage , diced
• 1 small onion , diced
• ½ cup diced red pepper
• 1 small hot pepper , diced
• ½ cup cream or ½ cup milk
• 1 teaspoon Old Bay Seasoning
• 2 cloves garlic , minced
• 8 eggs , lightly beaten
• 2 tablespoons fresh parsley , chopped
• 1 (5 ounce) can lump crabmeat
• 1 cup grated cheddar cheese
• 1 cup grated mozzarella cheese
• salt and pepper (to season)

Directions:

1. In a deep pie dish place crust.
2. Fry chorizo, onions, peppers and garlic 5 minutes.
3. Add cream, old bay, pepper and salt, parsley to eggs.
4. Place chorizo mixture into pie crust then sprinkle crab over chorizos, layer on the cheeses, pour on the egg mixture poke with a fork to get the egg mixture into the filling.
5. Bake 425 degrees for 15 minutes then 350 degrees for 30 minutes.

Reviews

[Chicagoland Chef du Jour]

Very tasty indeed! DH and I really enjoyed this. I added a tad more Choriza (3oz.+), I will add more next time. I also used 6 eggs & jalapeno pepper for the "hot" pepper cuz I wasn't sure what kind of pepper that might be and it's what I had on hand. The crab meat was delicate and delightful! I made recipe#282494, for the first time, and was very happy with the outcome. Also Old Bay Seasoning #2. Top notch recipe, thanks a bunch Rita!

[Chef #492257]

Very tasty. I used a mixture of swiss,monterey jack,and colby cheeses in place of cheddar and mozzarella. Will make again.

[Latchy]

This was just so tasty, really great. I made my own crust for the Quiche (cheats method with rolled pastry, but did bake it) and where I thought I had a tin of crabmeat I found that it was prawns, used them and it turned out perfect. Got a chance to use the Old Bay Seasoning that was sent to me as well. Thanks Rita for a lovely recipe and it is one I will definately do again.