Crab Quiche

READY IN: 45mins
Recipe by agoodcookie

From Gourmet magazine September 2004. I used store bought pastry instead of making from scratch. The recipe is for the filling only.

Top Review by saffronmjones

This recipe was fantastic. I used gouda since we don't care for swiss and added onions sauted in butter instead of chives. It actually made enough to fill two pie shells. Everybody had seconds.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
  3. Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
  4. Cool in pie plate on rack for 15 minutes.
  5. *My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.

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