For the perfect go-to brunch or luncheon entree, be sure to try this Crab Quiche! Filled with decadent crab and loaded with cheese, this one dish meal is a wedge of perfection!

C R A B   Q U I C H E

1 9″ Pie Shell
4 ounces fresh mushrooms
2 tablespoons butter
large can of jumbo lump crab meat
1 cup Gruyere cheese, freshly grated
1/2 cup Swiss cheese, freshly grated
3/4 cup sour cream
1/4 cup Duke’s mayonnaise
1/2 teaspoon salt
1 teaspoon flour
Heavy whipping cream
3 eggs, slightly beaten
dash of Tabasco
Green onions, sliced
Preheat oven to 400 degrees. Prebake pie shell for 12 minutes.
Sauté mushrooms in butter for about five minutes. Scatter in pie shell. Carefully remove any membrane from crab meat, then scatter crab & cheese over mushrooms. Mix sour cream and mayo. Stir in salt + flour, and add enough cream to make 2 cups. Blend in eggs and Tabasco. Pour mixture into pie shell. Bake at 350 degrees for about 55 minutes. Let stand 15 minutes before slicing. Garnish with green onions. EnJOY!


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