Ruth’s Crabmeat Quiche



Ruth’s Crabmeat Quiche
Votes: 1
Rating: 5
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Rate this recipe!
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Rich and buttery, elegant for brunch, Simple for supper
Servings
10
Servings
10
Ruth’s Crabmeat Quiche
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Rich and buttery, elegant for brunch, Simple for supper
Servings
10
Servings
10
Ingredients
  • 1 unbaked pie shell, rolled out to fit a 10-inch quiche pan or 12-inch pie plate
  • 1/3 cup minced onion
  • 1 cup shredded Swiss cheese
  • ½ lb. fresh crabmeat
  • 4 eggs
  • 2 cups cream or cream & milk
  • tsp. Old Bay seasoning
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees F. Line a quiche pan or a 12-inch pie plate with the pastry crust. Chop the onion. Spread crabmeat, cheese and onion over the pastry.
  2. Break eggs into a bowl and beat slightly. Add cream and milk and Old Bay seasoning. Blend well. (Blender’s bowl also can be used) Pour mixture over the crabmeat filling.
  3. Bake at 425 degrees for 15 minutes. Reduce oven heat to 300 degrees and bake until quiche is set up, about 20-30 minutes, depending upon size and depth.
  4. Remove from oven and let cool on a rack.
Recipe Notes

Nutritional analysis per serving (estimate, varies): 424 calories, 18 grams protein, 16 grams carbohydrates, 32 grams fat (with cream), 513 mg. sodium, 1 gram fiber.

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