Ingredients
-
1/2
-
4
-
2
-
2
-
2
-
1/2
-
1/4
-
1/8
-
1/2
-
1/2
-
1
-
-
-
-
Directions
Brunch Crab Quiche, From Gourmet magazine September 2004 used store bought pastry instead of making from scratch The recipe is for the filling only , This recipe was fantastic 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 , This recipe was fantastic 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
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Whisk Together Eggs, Cream, Herbs, Salt, Pepper and Nutmeg, Then Stir in Cheeses and Crabmeat. |
|
3
Done
|
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
Done
|
Cool in Pie Plate on Rack For 15 Minutes. |
|
5
Done
|
*my Quiche Filling Ran Over a Bit, So I Suggest Putting It on a Sheet Pan Covered With Foil to Avoid Dirtying Your Oven. |
