Time
0 min
Serving
8 persons
Calories
346
I made this crab quiche for my husband, who loves quiche, and it was gone in one sitting. You won't be disappointed! Leaving the quiche in the oven with the door closed after cooking gives it a smoother texture.
Ingredients
- deep-dish frozen pie crust: 1 piece (9 inch)
- eggs: 4 piece
- heavy cream: 1 cup
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- dashes hot pepper sauce (e.g. Tabasco): 3 piece (to taste)
- imitation crabmeat, flaked: 1 pack (8 ounce pack)
- Monterey Jack cheese: 1 cup (shredded)
- Parmesan cheese: 0.25 cup (grated)
- stalk green onion: 1 piece (chopped)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Set aside to cool.
-
Meanwhile, whisk together eggs, cream, salt, pepper, and hot sauce in a large bowl until well combined. Stir in crabmeat, Monterey Jack, Parmesan, and green onion.
-
Pour crab mixture into cooled pie crust.
-
Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes. Remove from the oven and serve hot.
