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Crab Quiche
by William Mccabe

Description: Craving crab? Here is an easy recipe for crab quiche.

The Dungeness Crab gets its common name from the town of Dungeness, Washington, now called Old Town Dungeness, where the first commercial harvesting of the crab was done. The Dungeness Crab is widely considered one of the most favorful crabs on the market. Often eaten from the shell, it is also popular in pasta dishes, crab cocktails, and quiche.

This is a great recipe for shucked dungeness crab meat or any leftover king crab meat. The Crab Quiche blends the flavor of the crab into a perfect lunch or dinner starter course.

Ingredients:

1-lb Dungeness Crab Meat, thawed if frozen, save some larger leg or claw pieces for presentation
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon Tom Douglas Crab Cake Mix or Seafood Rub seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 oz coarsely grated Monterey Jack cheese (1/2 cup)
2 oz coarsely grated Swiss cheese (1/2 cup)
1 Pre-baked Pie Crust

Prep Time: (15 Minutes)

Preheat oven to 375 degrees. Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg. Stir in cheeses and crabmeat. Pour into pre-baked crust and place in oven. Bake 40-50 minutes, until filling puffs and is no longer wobbly in center when quiche is gently shaken. Cool in pie plate on rack for 15 minutes.

Plating:

Cut Quiche into pie shaped portions. Serve with a reserved large piece of crab meat on top and a full strand of chives.

Enjoy!

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