Dungeness Crab Quiche Recipe

Crab Quiche

This wonderful recipe I received from my friend Annamaria. This crab quiche is wonderful. With all the fresh crab here on the west coast, this recipe should be part of your cooking repertoire. Start out to pre-heat oven to 425°F.

Dungeness Crab Quiche

The ingredients are as follows:

• 1 pie crust 9" or 23 cm
• 4 large free range eggs
• 250 grams of Dungeness Crab meat (or if you have to, use other crab)
• 100 grams shredded of Emmental cheese or a Gruyere or medium Gouda.
• 475 ml of whipping cream
• 100 ml of chopped onions, chop very fine
• 1 tbs of chopped parsley
• 1 tsp of salt
• 1/4 tsp of Cayenne pepper

Prepare pie crust as per direction on the package.  In a bowl mix with a blender the eggs, cream, onion, salt and cayenne pepper. Blend well. Then, with the crust in the 9" pan add the crab meat and cheese, then pour the egg mixture over and sprinkle with parsley.

Insert in the pre-heated 425°F oven. If you are worried about burning the bottom of the pan, set the dish on a cookie sheet, this will minimize this issue.

Bake 15 minutes at 425°, then reduce to 300°. Bake for an additional 30 minutes or until done. When inserting a fork or knife it should come out pretty well dry.

Wine Recommendations: Try a Quails Gate Chardonnay, just beautiful.

Bon Appetit,

Anders