With a store bought pie crust, a quiche comes together in minutes. This quick quiche features crab meat, fresh herbs, and grated cheese mixed together in a warm, fluffy custard.
Once you have the technique down, you can make hundreds of quiche variations. Sun dried tomatoes, red bell peppers, or sautéed mushrooms would be delicious substitutes for a vegetarian version. Don't have crab meat? Stir in chunks of peppered turkey or cubes of ham.
To look at the recipe, which also makes a great leftover for lunch, read more. 1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over Serves 8.
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 seafood seasoning such as Paul Prudhomme's
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 ready made pie crust
1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over