Living on the California coast we are blessed with the most delicious seafood treat, Dungeness Crab. My dear friend, Taylor is a local fishermen and spoils me with these amazing treasures. His Mother, Nina used to make a Crab quiche often while we were growing up, it's a flavor memory burned into my brain. This is my take on her amazing dish.
Ingredients:
1 Pie crust. Pre-children I would of made my own, but these days I take the short cut and buy the premade store bought ones .
8 large eggs
1 teaspoon old bay seasoning
1 cup half and half
2 cup lump Dungeness card meat
4 pieces of crispy (left over from breakfast) bacon. Chopped.
3 green onion, chopped. Both white and green parts
1 cup shredded Gruyere Cheese.
salt and pepper to taste.
Optional topping:
Sour Cream, chopped green onions, chopped bacon.
Directions:
Preheat oven to 350
Add eggs, half and half, salt, pepper, and old bay seasoning to a blender, and blend until smooth. Set aside.
Unroll premade pie crust into a deep dish pie pan.
Pierce the bottom of the crust with a fork numerous time to prevent the crust from puffing up.
Combine Crab meat, bacon, cheese and green onion on top on crust. combining well with your hands. being careful to not break up the chuck of crab meat.
6. Carefully pour egg mixture on to crab mixture.
7. Bake for 50-60 min or until center is set and top is golden brown.
8. Let quiche cool 15-20 mins, serve warm. I like to top with a dollop of sour cream and a few chopped green onions
Tip: I always put a baking sheet on the rack below when baking pies or quiche just incase they over flow.
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