I made this crab quiche for my husband, who loves quiche, and it was gone in one sitting. You won't be disappointed! Leaving the quiche in the oven with the door closed after cooking gives it a smoother texture.
Ingredients
- 1 , 9 inch
- 4 large eggs
- 1 cup heavy cream
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 3 dashes hot pepper sauce , e.g. Tabasco
- 1 , 8 ounce
- 1 cup shredded Monterey Jack cheese
- 0.25 cups grated Parmesan cheese
- 1 stalk green onion , chopped
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Set aside to cool.
-
3
Meanwhile, whisk together eggs, cream, salt, pepper, and hot sauce in a large bowl until well combined. Stir in crabmeat, Monterey Jack, Parmesan, and green onion.
-
4
Pour crab mixture into cooled pie crust.
-
5
Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes. Remove from the oven and serve hot.
Nutrition Facts
Per serving
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