Crab Quiche

Sunday, March 29, 2009

My parents, sisters, nephews and neice came to visit me last night and one of my sisters favorite dish is crab quiche. Everyone that tries this recipe loves it. I have been making this recipe for atleats 15 years and never had to alter anything in the recipe. The original recipe came from the 1982 Southern Living Annual Recipes Collection. As you have noticed, I haven't posted any seafood recipes until now simply because my husband doesn't eat seafood. But here is a recipe even I love and I am not much of a seafood eater as well. Enjoy!

Crab Quiche

Pastry for 9 inch quiche pan or pie plate
1/2 cup mayonnaise
2 tablespoons all purpose flour
2 eggs, beaten
1/2 cup milk
1 (6 oz) package frozen crabmeat, thawed, drained, and chopped
2 cups (8 ounces) shredded swiss cheese
1/3 cup chopped green onion

Line a 9 inch quiche pan with pastry and trim off excess around the edge of pan. Place a piece of buttered aluminun foil, buttered side down, over pastry; gently press into pastry shell. This will keep the sides of the shell from collapsing. Cover with a layer of dried peas or beans. Bake at 400 degrees for 10 minutes; remove foil and peas. Prick shell, and bake an additional 3 to 5 additional minutes or until lightly browned. Cool.
Combine mayonnaise, flour, eggs, and milk; mix thoroughly. Stir in crabmeat, cheese and onion. Spoon into quiche shell and bake at 350 degrees for 30 minutes or until firm in the center.

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