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Sharon's Crab Quiche
Serve with fresh tossed salad. Makes a great summer supper.
- 3 shallots or scallions
- 4 tablespoons butter
- 10 ounce fresh jumbo lump crab meat
- 3 tablespoons white wine
- 3 eggs
- 1 cup heavy whipping cream
- 4 tablespoons Swiss or mozzarella cheese
- salt and pepper to taste
- 9 inch pie shell
Preheat oven to 375 degrees. Sauté shallots in butter and crab meat and stir for 3 to 4 minutes. Add wine; raise heat and cook until liquid has evaporated. Set aside to cool.
Combine eggs, cream, cheese, salt and pepper. Add this to cooled ingredients and pour into pie shell. Place in preheated oven. Bake for 30 minutes or until browned and set.