Hi all, hope you had a wonderful weekend!
Just wanted to let you know that my posts may be a little sporadic this week. My grandmother passed away last night so I will be heading out west to Palm Springs to handle everything that this entails.
Yesterday Tommy and I hosted our friends Kerry and Marcus for brunch. We hadn’t seen them in a couple of months so it was wonderful to catch up with them. So many new developments!
The spread was simple, but yummy. Blueberry muffins, delicious and beautiful fruit that Kerry and Marcus brought, sausage, coffee and OJ, and…the most delicious crab quiche. When Tommy and I went skiing over New Year’s our friend George made a delectable crab quiche for breakfast one morning. Always the seafood lover (and planner) I immediately asked for this recipe to make for this said brunch. According to my taste buds and everyone else’s it seems the crab quiche was a hit!
- 1 stick of butter
- 6 large eggs
- 1 can of jumbo lump crab meat
- 1 pint heavy whipping cream
- 1 packet of Mexican three or four cheese blend
- 1 tablespoon parsley
- 3 tablespoons old bay
- 1 deep dish pie crust
1. Set oven for 400 degrees.
2. Melt butter over low heat in a pan. Add the crab meat and sautee the crab meat and butter for 3 minutes, just long enough to break up large pieces. Add 1 tablespoon of old bay and let rest.
2. In a mixing bowl add the 6 eggs. Mix by hand for 3 minutes with a wire whisk. Blend mixture in the air to make the eggs fluffier, otherwise the quiche will turn out dense.
3. Blend in heavy whipping cream and whisk for 2 more minutes. Same premise applies as the eggs.
4. Add one packet of three (or four) cheese Mexican blend to the bowl and stir well. Add the remaining two tablespoons of old bay and 1 tablespoon of parsley. Mix well. Add crab meat mixture to bowl.
5. Pour to a deep dish pie crust.
6. Put in the oven and bake for 45 minutes. The crust should start to brown at this time.
Special thanks to George for sharing this recipe with me. 🙂