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.
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