Crab Quiche

This is delectable brunch dish or main course for a light dinner.


3 extra large eggs, beaten
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup fresh lump crab meat
1 1/2 cups Swiss cheese, grated
1/2 cup green onions, chopped
2 tablespoons butter, cut into small pieces
1 (9 inch) unbaked deep dish pie crust


Preheat oven to 375°F.

In a medium mixing bowl, beat together eggs, mayonnaise, flour, half and half, salt and white pepper until thoroughly blended.

Place crab and green onions in bowl and toss to combine well.

Spread one third of grated cheese on bottom of pie shell. Next, evenly arrange half of the crab onion mixture on top. Repeat one more time. Sprinkle the last third of grated cheese on top. Pour egg mixture over all. Dot top with butter.

Bake for 40-45 minutes, or until slightly puffed and a knife inserted in the center comes out clean.

YIELD: 6-8 servings

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