For pastry use a pre-made pie crust
½ pound lump crabmeat, picked over
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
½ teaspoon seafood seasoning such as Old Bay
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
4 ounces coarsely grated Monterey Jack cheese (3/4 cup)
2-3 ounces grated Swiss cheese (1/2 to ¾ cup)
Pre-made pie crust baked according to package directions
- Make filling by mixing together the eggs, cream, herbs, seafood seasoning, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
- Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack for 15 minutes. This will probably make 2 quiches.
*I bake on a baking sheet in case there are spills.
Measuring cups – dry and wet Measuring spoons
Cheese grater Cutting board
Knife or scissors