Hancock Gourmet Lobster Co. 1-800-552-0142
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Crab Quiche


Ingredients:
  • 1  Pastry
  • 2  tablespoon  finely chopped onions
  • 2  tablespoon  butter
  • 1  lb  Jumbo lump crab meat
  • 1  tablespoon  fresh dill
  • 4  large eggs
  • 2  tablespoon  dry wine
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground pepper
  • 1  cup  heavy cream
 
Directions:
Preparation

Line a 9 inch pie plate with the pastry dough. Flute edge and prick bottom in several places with tines of a fork. Line crust with foil and fill with beans, rice, or other pie weight. Bake in a 400 degree preheated oven for about 8 minutes.

Remove foil and weight and bake 2 to 3 minutes longer. Remove from oven; reduce oven temperature to 375 degrees.

In a skillet over medium heat, saute onion in the butter until tender; transfer to the pie shell. Top onions with crab and dill. Combine eggs, wine, salt, pepper, and cream; pour over crab mixture in shell. Bake crab quiche at 375 degrees for 25 to 30 minutes, or until set.

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