Crab Quiche


© Brenda Wall
Articles in this Topic    Discussions in this Topic

May 18, 2001


Welcome and thanks for visiting Gourmet Seafood!

Sunday brunch has always been a way I like to pamper my friends and family. Just the thought of a long and relaxing morning, dinning on your favorite dishes is pure heaven. With so many great recipes and menus to choose from, deciding what to prepare is probably your biggest challenge.

If you are looking for a great brunch recipe, you'll love this week's recipe...Crab Quiche. It's elegant, easy to prepare, leaving you plenty of time to relax with family and friends and savor your weekend. The crab meat can be substituted with lobster, diced shrimp or diced smoke salmon, or any other firm seafood of your choice. But, by all means, if you are crab meat lover, as I am, you'll agree that the crab meat in this dish is what truly makes it delicious and certainly worth trying.

Bon Appetit!

Crab Quiche
3 eggs lightly beated
1 cup sour cream
1 cup crab meat (carefully cleaned and picked)
1 cup of shredded swiss cheese
2 garlic cloves, finely chopped
1/2 cup chopped green onions, sauteed
1/2 teaspoon worchester sauce
salt and fresh ground black pepper, to taste
(2) 9 inch unbaked pie crusts

Preheat oven at 300 F; in a medium bowl, combine sour cream, worchestire sauce; add crab meat, cheese, onion and gralic; season to taste with salt and pepper; pour into pie shells; bake for approximately one hour; check for doneness by inserting toothpick into center of quiche; toothpick will come out clean if done.

Cut into wedges and place on top of light salad (spring, mesculin, parisian, etc.) and serve with mimosas.

Go To Page: 1


Post this Article to facebook Add this Article to del.icio.us! Digg this Article furl this Article Add this Article to Reddit Add this Article to Technorati Add this Article to Newsvine Add this Article to Windows Live Add this Article to Yahoo Add this Article to StumbleUpon Add this Article to BlinkLists Add this Article to Spurl Add this Article to Google Add this Article to Ask Add this Article to Squidoo
Print Article Print Article
Email Article Email Article
View All Articles View All Articles

Here's the follow-up discussion on this article: View all related messages
1.   May 20, 2001 2:18 PM
Hi Brenda, yes, I do love crab, too. This is a scrumptious recipe. Thank you! Renie

-- posted by Renie_Burghardt



Join the latest discussions

For a complete listing of article comments, questions, and other discussions related to Brenda Wall's Gourmet Seafood topic, please visit the Discussions page.