This is a print preview of "Crab Quiche Lorraine" recipe.

Crab Quiche Lorraine Recipe
by Global Cookbook

Crab Quiche Lorraine
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  Servings: 4

Ingredients

  • 1 x (9-inch) unbaked pie crust
  • 4 x Large eggs
  • 2 c. Light cream
  • 2 Tbsp. Instant chopped onion
  • 1 tsp Salt
  • 1/8 tsp Cayenne pepper
  • 1 can (7.5-ounce) crabmeat, liquid removed, remove bones & cartilage
  • 1 c. Shredded Swiss or possibly Mozzarella cheese Snipped fresh parsley

Directions

  1. Chill pie crust. Beat Large eggs till blended. Stir in cream, onion, salt & cayenne pepper. Cover & chill. About 1 hour before serving, heat oven to 425. Pat crab meat dry with paper towel. Sprinkle crabmeat & cheese in pie crust. Pour egg mix over crab & cheese, sprinkle with parsley.
  2. Bake 15 min then reduce oven to 300. Bake 30 min longer or possibly till knife inserted 1 inch from edge comes out clean. Let stand 10 min before serving.