We love how simple and delicious the Crabmeat Quiche recipe is!
Crabmeat Quiche:
1 each 8 or 9 unbaked pie shell
2 cup half & half
2 cup swiss cheese, grated
1 salt & pepper to taste
1 lb crabmeat
4 each eggs
1/2 teaspoon red pepper
2 each lge. onions, minced
Place crabmeat over bottom of pie shell, sprinkle onion and then
cheese on top. Beat eggs with salt and cream. Pour egg mixture over
all. Bake in preheated 425 F. for 5 min. Reduce heat to 350 F. and
cook until firm.
Foil can be placed over crust to prevent burning.
Slice and serve with sweet type of salad, such as pineapple.
Yield: 6 to 8 servings.
always the best, murph
Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, crabmeat, food, Foodist Networks, Global Fusion Americana, Quiche, Recipes