Crab Quiche

Forget what you might have read.... real men do eat quiche - at least if its our not-yet famous Crab Quiche! The egg-based pie dish is popular for brunch recipes. Perfect, of course, for the upcoming holiday weekend. Eggs and Easter go hand in hand.

Because we're using a pre-made pie shell, you'll save time and a lot of hassle. And the best part, is you can still take pride in making a main dish that tastes like you had it catered.

This recipe serves 6. If you are going to double it, be sure to use two separate pie dishes and crusts.


Unbaked single 9-inch pie shell
2 T. butter, melted (divided)
1/2 pound fresh crab meat, drained (never, EVER use imitation crab!)
2 c. grated Swiss Cheese
1 2/3 c. whipping cream (not half and half)
4 eggs, lightly beaten
1 bunch green onions, diced
1 t. salt
1/2 t. pepper
1/2 t. nutmeg

(crab not your thing? Try the Spinach Quiche recipe in the following video instead)


Put pie shell into a 9-inch pie dish, Trim and flute edges. Brush with 1 T. melted butter. Bake for 5 minutes at 425 degrees. Take out and allow to cool slightly.

Meanwhile, combine beaten eggs and whipping cream. Add nutmeg, salt and pepper.

Saute the green onions in remaining 1 T. butter for 3-4 minutes over medium heat. Remove and place into pie shell. Top with fresh crab, then swiss cheese. Pour egg mixture over top.

Bake at 375 for 35-40 minutes (watch closely for the last 5 minutes). There should not be any watery or runny mixture remaining at the end.

We love Crab Quiche with fresh salad greens. On Easter, enjoy a Mimosa or glass of champagne too.

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