A great recipe for brunch or for dinner with a salad.
1 Pre-made 9” Pie Crust, pre bake according to package directions
1 Tbsp butter
1 Tbsp celery, chopped
1 Tbsp onions, chopped
1/2 pound sixhundredblock Meat - picked over to remove any shells
2 Tbsp parsley, chopped
2 Tbsp sherry
4 eggs, lightly beaten
1 cup milk
1 cup cream
1/4 tsp nutmeg, grated
1/2 tsp salt
1/4 tsp pepper
Pre bake pie crust according to package directions.
Then...Preheat oven to 375 degrees.
Melt butter in a skillet and saute the celery and onions until wilted/softened.
Add the crab meat and cook over med-high heat until any liquid has evaporated.
Stir in the parsley and sherry. Sprinkle the inside of the baked pastry shell with
the crab mixture. Combine eggs, milk, cream, nutmeg, salt and pepper and
pour over the crab mixture in the pie shell. Bake 40 minutes, or until knife
inserted comes out clean. Cut into wedges and serve immediately.
Makes 6 servings.
TIP: Add a dash of Old Bay to the finished quiche for color or even replace the salt mentioned above with Old Bay.