The Old Gray Mare

Scrumptious and Easy As 1-2-3 Crab Meat Quiche



Posted: Monday, August 22, 2011

by The Old Gray Mare
www.DressYourHorse.com

In our family, we love seafood. Everyone enjoys substantial helpings of the finest from the sea such as succulent lobster, crab and shrimp. We go for all the scrumptious edible sea treasures but these are our favorites.

I’m certainly never hesitant about speaking up if I like something. I am making this pronouncement to the masses, I love to eat lobster, crab and shrimp. For those of you who share my enjoyment of these delicacies, I am sharing a family favorite right now.

We will soon be heading into the holidays again. This dish is so easy to prepare, bake and serve. I hope you’ll try it.

I look for the good chunk meat of the Alaskan King Crab. Since I’m all for easy preparation, I actually prefer the canned meat. I open the can, let it drain and I’m good to go with the recipe.

Here is what you will need.

Ingredients for Step 1:
1  9-inch pie shell, unbaked

Ingredients for Step 2:
2  large eggs
1  cup Half and Half
1/2 teaspoon salt
Generous dash of Red Pepper (I prefer Black Pepper)

Ingredients for Step 3:
3/4  cup shredded Swiss Cheese (that’s 3 ounces)
3/4  cup shredded Gruyere Cheese (also 3 ounces)
1  tablespoon Flour
1  can Alaska King Crab (that’s a 7 1/2 ounce can), drained and flaked

Preparation:

Step 1 – Use a fork and generously puncture the surfaces of the pie shell, bottom and sides. Bake the empty shell at 450 degrees for 10 minutes, or until it is subtly browned.

Step 2 – Combine the eggs, Half and Half, Salt and Pepper. Beat together.

Step 3 – Combine the Swiss and Gruyere Cheeses, Flour and the Crab. Spread this evenly into the delicately baked pie shell. Then pour over the egg mixture.

Step 4 – Heat oven to 325 degrees F. Bake the loaded pie shell in the oven for approximately 45 minutes or until the tip of a steak knife comes out clean from the center of the mixture.

Let it rest for a few minutes

Then cut the baked pie into wedges.

Serve.

We cut this delectable Quiche into 16 wedges when we use it for appetizers. When we have this for lunch, we cut the pieces into larger portions and serve it with a fresh Garden Salad or Caesar Salad.

This Quiche is about as easy to make as 1-2-3.

Quick, easy, and tasty.
Heidi Rucki brings expertise as a horsewoman, dog lover and stained glass/mosaic artist. She is an accomplished freelance writer in the horse industry. Writing online as The Old Gray Mare, many of her current articles can be found on www.DressYourHorse.com. In the past, Rucki wrote for numerous horse organizations including The Connecticut Horse Council. She took early retirement from Phoenix Home Life where she wrote mutual fund prospectuses and was responsible for their submissions to the Securities and Exchange Commission. The Old Gray Mare writes to share knowledge and her love of horses for everyone but especially for novice and new horse owners. Besides her two main websites, she has recently published three new blog sites. Of those, her favorite is www.BeautyOfHorses.com.
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Top-level comments on this article: (1 total)
» left by Christofer French
 276 days 7 hours ago.
74 fans.
I sent this to my wife. She is the cook, I am the enjoyer. Unless it involves Asian.

Wonderful article. You are in full gear.
» left by The Old Gray Mare 275 days 14 hours ago.
53 fans. Follow The Old Gray Mare on twitter!
I'm honored. Thanks for reading and the vote of confidence.

I like anything straight forward and easy when it comes to cooking. This is both.
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