Crab Quiche with Swiss Cheese
Ingredients
- 1 pie crust dough, store-bought or homemade
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 1 cup crabmeat
- 1 tablespoon all-purpose flour
- 1 1/2 cups shredded Swiss cheese, divided
- 3 large eggs
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1 dash white pepper, or hot pepper sauce
- 1 dash nutmeg
- 1/2 teaspoon minced fresh parsley
Instructions
- 1
Gather the ingredients. Preheat the oven to 425 F and position the rack in the center of the oven.
- 2
On a lightly floured surface, roll out the chilled, prepared pie dough to fit a 9-inch pie plate.
- 3
Line the pie plate with the dough, press around the edges, and cut off the overhang.
- 4
Line the dough with parchment paper or foil. Fill with pie weights or dried beans at least two-thirds full.
- 5
Bake for 12 to 15 minutes, or until just barely showing some color. Carefully remove the paper or foil and weights and return the crust to the oven for about 5 minutes, or until it is just lightly browned. Remove it from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 350 F.
12 min - 6
In a skillet over medium heat, melt the butter.
- 7
Sauté the minced shallots until tender, about 2 minutes. Add the crabmeat and flour to the shallots and gently combine; set aside.
2 min - 8
Sprinkle 3/4 cup of the cheese in the prepared pie shell, then top with the shallot and crab mixture. Sprinkle with the remaining 3/4 cup of cheese.
- 9
In a bowl, beat the eggs, half-and-half, salt, pepper, nutmeg, and parsley until well blended. Pour into the pie shell.
- 10
Bake for 35 to 45 minutes, until the edges are set and the center jiggles a bit.
35 min - 11
Serve hot or at room temperature. Enjoy.
Nutrition
Per serving (based on 6 servings)