Herb Crab Quiche
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
Ingredients
- 1 sheet refrigerated pie pastry
- 4 large 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
Reviews
This was really tasty and full of crab flavor. I used Old Bay seasoning and jumbo lump crab meat - pasteurized which made it rather pricey but being from Maryland, that's how we roll. I will make this again. Next time, I will leave out the cilantro because I'm not a big fan, plus it seems to overpower the sweet crab. This is a keeper.
This was terrific and garnered a lot if praise. I made a few alterations: used a blend of Swiss and Gruyere, added fresh tarragon and thyme with the other herbs in the recipe and used crab claw meat this is going in my favorites