QUICHE

pie crust 1

There are 100s of variations on a good quiche recipe, my good quiche recipe is chocked full of ingredients I love to eat

CRAB QUICHE

1 (14.1 oz.) 2-count pie crust, 6 eggs, 3/4 cup evaporated milk, 3/4 teaspoon seafood seasoning, 1/4 teaspoon white pepper, 1 cup crab meat, 1/2 cup fresh baby spinach, sliced, 1/2 cup gruyere cheese, grated, 1 tablespoon mayonnaise, 1 green onion stalk, chopped

Preheat oven to 400 degrees.  Unroll pie crust, place on a lightly floured cutting board roll out with a rolling pin then press into a 9-inch pie pan, crimp the edges with a fork, set aside.  Get out a bowl add the eggs, seafood seasoning, and pepper whisk together, pour into the pie crust.  Add the crab, cheese, green onions, mayonnaise, and spinach to the bowl, mix well pour into the pie crust. Take a piece of foil and place on the crust edges to make sure the edges do not burn, remove the foil the last 10 minutes of cooking.  Cook for 30-40 minutes or until the center of the quiche is completely set.  To confirm the center is set, shake if the center moves leave it in the oven.  Remove from the oven, set aside, allow to cool for at least 10-minutes before slicing and serving.

I serve this dish with roasted asparagus and a lite fruit salad.

 

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