Nova Scotia Crab Quiche
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 pie crust, thinly rolled
- 236.59 ml mushroom, sliced
- 29.58 ml brandy or 29.58 ml lemon juice
- 236.59 ml crab (canned or cooked fresh)
- 59.14 ml swiss cheese or 59.14 ml cheddar cheese, grated
- 3 eggs
- 14.79 ml flour
- 0.61 ml nutmeg
- 2.46 ml salt
- 236.59 ml cream
directions
- Line 8 2" aluminum tart pans with thinly rolled pastry.
- Preheat oven to 375F.
- Combine and stir mushrooms with brandy or lemon juice.
- Shred crab, removing any hard parts.
- Fill each tart with alternate layers of mushrooms, crab and grated cheese.
- Beat eggs, flour, nutmeg, salt and cream.
- Pour equally over each tart.
- Place in baking pan and bake 20-30 mins or until custard is set, and top is golden brown.
- If you are preparing this in advance, cool thoroughly and wrap each tart in square foil. Refrigerate or freeze.
- To reheat, unwrap and place in a 375F oven 10-15 mins.
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Reviews
-
This is so easy to prepare and so elegant to serve! I followed the recipe ingredients exactly with the Swiss cheese and wouldn't change a thing except maybe increase the nutmeg - but that's a personal preference. I made one 9" pie pan rather than the individual quiches and baked it a little bit longer.
RECIPE SUBMITTED BY
i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.