Almond Topped Crab Quiche

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Chef’s Note

“Source: Best of the Best from the Deep South by Barbara Moseley and Gwen McKee, slightly adapted”

READY IN:

1hr20mins

SERVES:

6

UNITS:

US

IngredientsNutrition

  • 1 (9inch)deep dish pie shells
  • 1 cup shredded swiss cheese
  • 1⁄2 lbcrabmeat, picked over
  • 2 green onions, sliced
  • 3 eggs
  • 1 cuphalf-and-half
  • 1⁄2 teaspoonsalt
  • 1⁄2 teaspoon grated lemon rind
  • dry mustard, a dash
  • black pepper, a dash
  • 1⁄4 cupsliced almonds

    • Directions

  • Place pie shell on a rimmed baking sheet.
  • Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with fork.
  • Bake 5 minutes longer; cool on rack.
  • Sprinkle cheese in pastry shell.
  • Remove cartilage from crabmeat; place on top of cheese.
  • Sprinkle with green onions.
  • Beat eggs until foamy; stir in half-and-half, salt, lemon rind, dry mustard, and pepper.
  • Pour into pastry shell.
  • Sprinkle with almonds.
  • Bake at 325 degrees for 1 hour.
  • Let stand 10 minutes before serving.

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