Crab Quiche

For my hubby’s birthday I decided to make him and the girls a Birthday Brunch. Included in the menu was a crab quiche. This is only the second time I’ve made one and I think I have a keeper recipe the second time around. Instead of using store bought pie crust, I made mine from scratch the night before. It really added to the richness of this yummy dish. 

Ingredients

pie crust*
1 TBSP olive oil
4 green onions
1 1lb lump crab meat (I used the ones in the refrigerated section in the seafood dept.)
1 TBSP old bay seasoning
1 tsp black pepper
5 large eggs
1 1/4 cup heavy cream scalded
2 five ounce packages of grated monterrey jack cheese
3 fresh dill springs, free cut

Pie Crust
1 1/4 cups all purpose flour
dash of salt
1/3 cup cold butter
1 egg yolk
3 TBSP ice water

Sift flour and salt in a bowl. Add butter and cut butter into flour until mix is crumbly. Beat egg yolk in separate bowl and add ice water. Sprinkle mixture over flour and mix until dough is formed. Shape into a ball and chill 30 minutes or overnight.

Directions

Turn oven to 350 degrees. Lightly grease a 9inch quiche pan. Roll out pie crust and place in quiche dish. Dough will have to be pressed up to the sides of the pan to ensure the entire pan is covered. Make small holes with fork in bottom and sides of crust and place in hot oven for about 10 minutes of until crust is a light golden brown.

Next, heat a skillet on medium high heat with olive oil. Add green onions and saute for about 10 minutes, be careful not to burn. Add lump crab meat, old bay seasoning and black pepper. Cook for about 5 minutes. Remove from heat and set aside.

Heat heavy cream in a small sauce pan, DO NOT BURN. Beat eggs together and add scalded heavy cream while beating egg mixture. Next add Monterrey Jack cheese, dill and crab meat mixture. Gently stir mixture.

Pour mix into prepared quiche pan. Place in oven and cook for 45 minutes or until quiche is firm. Insert tooth pick in center to ensure quiche is cooked through.


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