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Herb Crab Quiche Recipe

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Rich and elegant, this party-pretty quiche is flecked with minced parsley, chives and cilantro. It’s ideal for a weekend brunch, but would also be wonderful as a late-night supper. —Lori Wardoclip, Gibsonia, Pennsylvania

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Herb Crab Quiche Recipe

Prep: 30 min. Bake: 40 min. + standing

Yield: 6 Servings

30 40 70

Ingredients

1 sheet refrigerated pie pastry
4 eggs
2 cups heavy whipping cream
2 tablespoons minced chives
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon seafood seasoning
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (6-1/2 ounces) lump crabmeat, drained
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
Fresh chives, optional

Directions

Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
In a large bowl, whisk the eggs, cream, chives, cilantro, parsley, salt, seafood seasoning, pepper and nutmeg; stir in the crabmeat and cheeses. Pour into crust.
Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Garnish with fresh chives if desired. Yield: 6 servings.

Nutritional Facts 1 piece equals 582 calories, 48 g fat (27 g saturated fat), 300 mg cholesterol, 639 mg sodium, 20 g carbohydrate, trace fiber, 18 g protein.

Originally published as Crab Quiche in Simple & Delicious December/January 2011, p67

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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