Crab Quiche

Marcie H's Note:

We live on the Oregon Coast and lots of fresh crab is the benefit. This is very tasty.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 large eggs
• ½ cup sour cream
• ½ cup milk
• 2 tablespoons butter , melted
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon fresh ground pepper
• 1 cup crabmeat
• 1 cup shredded swiss cheese
• ½ chopped green onion
• 1 9 inch pie shell , unbaked

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together eggs, sour cream, milk, butter, flour, salt and pepper until thoroughly blended.
3. Fold in crab, cheese and onions, blending well, spread into prepared pie shell.
4. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.

Reviews

[Kana]

This was incredibly good. I substitued Yogurt for the sour cream and cheddar for the Swiss cheese. A definite make-agian

[gwynn]

This was a very tasty quiche. It was creamy and good. Thanks for posting.

[JungleLove]

I did make some changes, so it took me a while to decide if I should rate it, but I will because I owe the thanks for the base to you! I thought I had sour cream, but it had gone bad and I noticed after I had gone to the store, so I used about about 3/8 cup fat free mayo instead (I was worried about this but it was no issue). Because I used mayo I reduced the salt to 3/4 teaspoon. I used lump crab, 1 cup of cheddar (we never eat swiss), a quarter of a small sweet onion (I hate that you have to buy green onion as a small bush), and added about 1/2 bunch of blanched asparagus (for good measure). It was really Really REALLY good. If you substitute with mayo, I would use only 1/2 teaspoon salt. Ours wasn't too salty, but it could have been a little less salty. YUM!