Back Creek Inn Crab Quiche Recipe
Lump crabmeat, Swiss cheese, red onions, fresh herbs, green salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Pie Crust
Preheat the oven to 350°F (175°C). If using a homemade pie crust, roll it out and place it into a 9-inch pie dish. If using store-bought, fit it into the dish as per instructions.
- 2
Mix the Filling
In a large mixing bowl, whisk together the eggs and heavy cream until well blended. Stir in the lump crabmeat, shredded Swiss cheese, diced red onion, and chopped fresh herbs. Season with salt and black pepper to taste.
- 3
Assemble the Quiche
Pour the crab mixture into the prepared pie crust, spreading it evenly.
- 4
Bake
Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top. A knife inserted into the center should come out clean.
- 5
Prepare the Salad
While the quiche is baking, toss the mixed greens with olive oil and lemon juice. Season with salt and pepper to taste.
- 6
Serve
Once the quiche is done, let it cool for a few minutes before slicing. Serve warm with the dressed salad on the side.