CRAB QUICHE

Crab Quiche image

Quiche is one of my favorite things to serve for breakfast. Especially Christmas morning. There is enough filling for two-frozen pie shells or one-deep dish homemade pie crust. You can also use 1lb of fresh crab if you do not want to use the canned.

Provided by Melissa Snow @riley123

Categories Eggs

Number Of Ingredients 12

Ingredients

2 frozen pie shells
1 tablespoon(s) olive oil
1 medium red onion, chopped
4 extra large eggs
1 cup(s) half-and-half
1/2 teaspoon(s) seasoned pepper
1/4 teaspoon(s) cayenne pepper
3-6 ounce(s) cans lump crab meat
2 cup(s) white cheddar, shredded
2 teaspoon(s) parsley freshly chopped
2 tablespoon(s) parmesan cheese, grated
1 teaspoon(s) old bay seasoning

Steps:

Preheat oven to 350 degrees. Place the pie on a baking sheet to avoid any potential mess.
Heat the olive oil on medium high. Saute the onions until tender, about 5 minutes. Set aside.
In a large bowl, whisk the eggs and half-and-half. Add seasoned pepper, cayenne, parsley, and Old Bay. Stir in the crab, onions, and one cup of the white cheddar until just combined.
Transfer the mixutre to the pie shells. Scatter the remaining white cheddar and parmesan on top of the quiche.
Bake for 55 minutes. Remove from the oven and let it rest for 20 minutes before serving.

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