Meals (Crab Quiche)

By chefbobby

Ingredients

• 1 sheet refrigerated pie pastry
• 4 eggs
• 2 cups heavy whipping cream
• 2 tablespoons minced chives
• 2 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon seafood seasoning
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 can (6-1/2 ounces) lump crabmeat, drained
• 1/2 cup shredded Swiss cheese
• 1/2 cup shredded Monterey Jack cheese
• Fresh chives, optional

Preparation

Step 1

1) Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

2) In a large bowl, whisk the eggs, cream, chives, cilantro, parsley, salt, seafood seasoning, pepper and nutmeg; stir in the crabmeat and cheeses. Pour into crust.

3) Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Garnish with fresh chives if desired.