Savory Crab Quiche

Savory Crab Quiche

(8 servings)    Printable Version
  • 2 cups heavy cream
  • 8 ounces shredded Swiss cheese (or sharp Cheddar)
  • 1 cup milk
  • 6 large eggs
  • 2 teaspoons onion powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1 dash of cayenne pepper
  • 1 teaspoon salt
  • 2 small cans of crab meat
Mix all above (except crab) with electric mixer until well blended and slightly frothy. Drain crab and fold into egg mixture. Pour into 2 unbaked deep dish pie shells. Bake at 375 degrees (at least 45-50 minutes) until tops are browned and knife inserted in center comes out clean. Tip: If you use a glass pie plate, you can see that the bottom of the crust is browned.

This recipe also works well with 8 to 10 ounces of tuna, shrimp or bacon.

Mr Breakfast would like to thank brekkiebaby for this recipe.

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