Photo and submission by Lloyd Chasey
Recipe adapted from Allrecipes.com
Prep Time: 10 min Cook Time: 50 min. Servings: 8
This classic quiche makes a beautiful breakfast or lunch item. Especially when using local picked Dungeness Crab meat!
Ingredients
1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
3 dashes hot pepper sauce, or to taste
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 cup Little Dory cooked Dungeness crab meat, picked
1 green onion, chopped
Preparation
Preheat the oven to 350 degrees F. Pre-bake the pie crust for about 10 minutes or until the pie crust is just starting to brown. Remove from the oven and allow it to cool.
Meanwhile, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and picked crab meat. When the pie shell has cooled, pour the mixture in.
Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.
