Crabmeat Quiche(6 To 8 Servings)
- 3/4 lb. fresh lump crabmeat
- 1/2 c. Swiss or Gruyere cheese, grated
- 1 Tbsp. celery, chopped fine
- 1 Tbsp. onion, chopped fine
- 2 Tbsp. butter
- 2 Tbsp. parsley, chopped fine
- 2 Tbsp. dry vermouth
- 4 eggs, beaten lightly
- 2 c. light cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 (9-inch) pie pastry (unbaked)
- 1/2 lb. sliced fresh mushrooms
- Brush pie pastry with egg white.
- Bake at 450u0b0 for 5 minutes; let cool.
- Mix crabmeat, parsley and vermouth.
- Refrigerate 1 hour.
- Saute mushrooms, celery and onion in butter; cool.
- Place marinated crabmeat, celery and onion in cooled shell.
- Top with grated cheese.
- Mix cream, eggs, salt and pepper.
- Strain over crabmeat and cheese.
- Bake at 450u0b0 for 15 minutes.
- Reduce heat to 350u0b0 and bake about 10 more minutes, or until custard is just done in center.
- Remove from oven.
- Let cool 15 minutes before cutting.
fresh lump crabmeat, swiss, celery, onion, butter, parsley, eggs, light cream, salt, pepper, pie pastry, mushrooms
Taken from www.cookbooks.com/Recipe-Details.aspx?id=842884 (may not work)