Jumbo Lump Crab Quiche
LEVEL: Intermediate 1 HOUR 6 Servings
Simply Delicious
You no longer have to worry about what to serve up for breakfast! Mix it up, pop it in the oven and serve it. Making life easy, one meal at a time.
Ingredients
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1-8 oz container Handy Jumbo Lump Crab Meat
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1-7 ounce pre-made unbaked pie crust
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10 eggs
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¾ cup milk
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¾ cup gruyere cheese, shredded
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¼ cup roasted or sun-dried tomatoes, sliced
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¼ cup chopped cooked bacon
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1 teaspoon fresh parsley, chopped
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Salt and pepper to taste
- Preheat your oven to 350⁰ F
- Lay the pie crust into a lightly greased 6 inch round straight-sided baking pan or an 8 inch pie pan, so that there are no bumps or wrinkles and snip off any crust that hangs over the lip of the baking dish.
- Crack the egg into a large mixing bowl.
- In a medium pot over medium-high heat bring the milk to a boil, then remove from heat.
- Temper the hot milk into the egg mixture a few ounces at a time, stirring all the while with a whisk. When all the milk is incorporated the mixture will be slightly thickened and fairly warm.
- Add the tomato, bacon, cheese and a pinch of salt and pepper to the milk and egg mixture and stir gently to combine.
- Pour the mixture into pan inlaid with the pie crust and gently top with the pieces of crab meat (they will partially sink, which is ok) .
- Place in the oven and bake for 25 to 30 minutes until quiche is just set and beginning to brown.
- Remove from the oven, let stand for 10 minutes at room temperature before attempting to cut.
- Cut the quiche into even slices, garnish each slice with fresh parsley and serve immediately.
