Let me start today’s post by saying I’m not a big fan of seafood. And, on top of it, Trevor really doesn’t like seafood at all.
So now that that’s out of the way, I bet you’re wondering why on Earth I would make a perfectly good quiche and stick crab in it knowing full well I might not like it and Trevor certainly wouldn’t eat it. Well, honestly, that’s a good question! Ha!
I was flipping through the All Recipes magazine last week and this recipe for Crab Quiche caught my attention. I actually turned the page and went back to it, turned it again and went back to it again. It has some interesting ingredients mixed together to make for a rich eggy base and had some good looking crab in it. So I decided to give it a go.
And here we are. I made this beautiful, creamy, salty seafood quiche and it was elevated to next level amazing. This quiche is decadent. It’s special. And it’s hella good. It is very crabby, so if you want it to be a little less overpowering, reduce the crab by 1-2 oz. If you like it more seafoody, add an additional 1-2oz. Either way, I hope you’ll enjoy it!
Oh, and if you’re wondering, we both ate it and loved it! Although, I may have left off the crab topping on his half of the quiche. 🙂
- 1 homemade or store-bought pastry crust
- 2 eggs, beaten
- 1/2 cup mayonnaise
- 2 tablespoons all-purpose flour
- 1/2 cup milk, any kind
- 1/2 cup crab meat (add more if you want a really crabby taste)
- 1 cup diced Swiss cheese
- 1/2 cup chopped green onions
- Preheat oven to 450 degrees.
- Place pie crust in a 9-inch round dish and bake for 12 minutes (if it starts to get too dark, cover with foil). Reduce temperature to 325 degrees.
- Meanwhile, in a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Gently stir in crab, cheese, and onion.
- Remove pie shell from from oven and immediately add filling to pie shell. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Remove from oven and let stand for 10 minutes before cutting. Enjoy!