RUTH’S CRABMEAT QUICHE
Rich and buttery, elegant for brunch, Simple for supper
RUTH’S CRABMEAT QUICHE
Rich and buttery, elegant for brunch, Simple for supper
Ingredients
  • 1 unbaked pie shell rolled out to fit a 10 –quiche pan or 12” pie plate
  • 1/3 cup minced onion
  • 1 cup shredded Swiss cheese
  • ½ pound fresh crabmeat
  • 4 eggs
  • 2 cups cream / cream & milk
  • teaspoon Old Bay Seasoning
Instructions
  1. Gather ingredients and tools. Preheat oven to 425 degrees.
  2. Chop the onion.
  3. Line a quiche pan or a 12-inch pie plate with the pastry crust. Spread crabmeat, cheese and onion over the pastry.
  4. Break eggs into a bowl and beat slightly. Add cream & milk and Old Bay seasoning. Blend well. (May also use bowl of blender)
  5. Pour mixture over the crabmeat filling.
  6. Bake at 425 degrees for 15 minutes. Reduce oven heat to 300 degrees and bake until quiche is set up, about 20 – 30 minutes, depending upon size and depth.
  7. Remove from oven and let cool on a rack.
Recipe Notes

Makes 10 servings.

Nutritional analysis per serving (estimate, varies): 424 calories, 18 grams protein, 16 grams carbohydrates, 32 grams fat (with cream), 513 mg. sodium, 1 gram fiber

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