Crab Quiche
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A home-kitchen version of crab quiche, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 9-inch frozen pie pastry
- 2 Tbsp. minced green onions
- 1 Tbsp. butter or margarine, melted
- 4 eggs, beaten
- 1 1/2 c. whipping cream
- 2 (6 oz.) pkg. frozen crabmeat, thawed and drained or canned crabmeat, drained
- 1 c. (4 oz.) shredded Swiss cheese
- 2 Tbsp. cooking sherry
- 3/4 tsp. salt
- 1/8 tsp. ground red pepper
Method
Prick bottom and sides of pastry with a fork.
Bake at 400° for 3 minutes; remove from oven and gently prick with a fork. Bake pastry shell an additional 5 minutes; set aside.
Saute onions in butter until tender; set aside.
Combine eggs and cream in large bowl, stirring well.
Stir in onions, crabmeat, cheese, sherry, salt and pepper.
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