Quiches are such an easily customizable meal, its hard to not want one for breakfast, lunch, and dinner. They're a definite crowd pleaser - have you ever seen leftovers of those mini quiches at parties? I sure haven't. Unless they had mushrooms...then I don't blame anyone for not touching them. ;o)
So if you're planning your next brunch, look no further than this crab quiche. Using canned lump crab meat makes this an affordable meal, which is always a plus. I served it for Father's Day brunch, but it can also be a good main course for a light dinner; just serve with a tossed salad or bowl of soup.
I combined ideas of several recipes to come up with this delicious version. What are some of your favorite quiche-stuffers?
- 6 eggs, slightly beaten
- ½ cup half-and-half
- 1 teaspoon Old Bay Seasoning
- 1 (9-inch) pie crust, unbaked
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup finely sliced scallions, white and green part
- 1 (6 ounce) can fancy white lump crabmeat, well drained
- 1 fresh roma tomato, thinly sliced (optional)
2. In the unbaked pie crust, sprinkle half the cheese on the bottom and top with half the scallions. Break up the crabmeat and place evenly on top of scallions. Top with sliced tomato and the remaining scallions.
3. Pour egg mixture slowly over the layers.
4. Sprinkle with remaining cheese and bake 45-50 minutes or until center puffs and quiche is nicely browned.