King Crab Quiche

I honestly forget how old I am sometimes. I start looking back in all these old recipes and think, how could I have had this since 1981.  I don't even remember 1981. It's true, this recipe came from The Cross Roads, an Atlanta seafood restaurant in 1981.

This is perfect for Lent. And yes, men do eat quiche. If you don't have king crab, use shrimp or crab claw meat. Serve with a simple salad and fresh roasted asparagus.

King Crab Quiche
Serves 6
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1 unbaked deep-dish pie crust (9-inch) or 6 individual tart shells
2 tablespoons butter
1 clove garlic, crushed
1/2 cup onion, thinly sliced
1/4 cup green pepper, diced
1/4 cup pimento, diced
salt and white pepper to taste
2 tablespoons sherry (not cooking sherry)
1 cup Alaskan King crab meat
2 eggs and 2 egg yolks
1 cup half and half
1/4 cup grated Swiss cheese

Preheat oven to 375 degrees F.

Melt butter. Add garlic clove. Saute vegetables in butter and garlic. Vegetables should not be cooked until soft, just tender and still retain their natural colors. Add seasonings. Drain butter. Remove garlic. Add sherry and reduce until no liquid is remaining. Cool vegetables. Add crab meat. Set aside.

Beat eggs and yolk with half and half until fluffy. Pour vegetables into unbaked pie shell(s). Pour egg and cream mixture over crab meat and vegetables. Bake 25 to 30 minutes in 375 degree F oven, or until knife inserted in middle comes out clean.

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