By

Quiche with a light crust.

Crab quiche without the crab? Pffft! DO-over!

People close to me know that I’m a self proclaimed rock star in the kitchen. I brag, I gloat, everything I make turns into a delicious masterpiece.

Why do I have an overinflated cheffy ego?

Because crab.

You would think of yourself as a rock star chef if you cooked most of your dishes with crab. 

Fresh crab meat makes everything taste like a delicacy. It’s really really difficult to screw up a meal that includes this tasty crustacean.

Sometimes though, (not very often I’d like to add) I screw up. Sometimes I screw up in a major way that its hard for my ego infested brain to believe possible. A screw up as in having to make two quiches consecutively because I left out an intergral ingredient that really makes this quiche special…crab meat.

So stupid!

Maybe it was because I have a new oven now and my compulsive behaviors put me in a race to finish the preparations and mixing before the oven has finished preheating. Or maybe I was distracted by my loser hockey team loosing in their game once again. But when I finished with the preparation (before the oven -winner!) I thought that the quiche was a little runny. But my stubborn ways didn’t let me consider for more than 1/2 a second that I could ever have left out an ingredient. So in the oven it went.

Well one bite and I knew my mistake.

Luckily this recipe whips up in no time and I had bought the mother load of free range eggs from Costco. Quiche number two was back in the oven within 10 minutes.

In George Bush’s words, “fool me once, shame on — shame on you. Fool me — you can’t get fooled again.”

 

Ingredients:

  • 4 large free run eggs
  • 1 1/2 cups heavy cream
  • a pinch of saffron
  • 1/2 teaspoon of tarragon
  • salt and pepper
  • 1/4 cup of ham, chopped
  • 1 cup of crab meat
  • 1 cup of shredded swiss or white cheddar cheese
  • 1 uncooked pie shell (optional)

 

Method to the Rad-ness:

Pre-heat oven to 425* if you are using the pie shell 350* if you are not.

In a medium bowl whisk the eggs, cream, saffron, tarragon, salt and pepper together.

Add the ham and crab meat and stir.

If you are using the pie shell pour the eggs into the pie shell and sprinkle with cheese on top. Bake in for 15 minutes. Reduce heat to 350*, and bake for another 25 minutes, or until crust is golden brown and the eggs are firm. Remove from the oven and allow to set 5 to 10 minutes before serving.

For crust-less – spray your pie plate with cooking spray. Pour in the eggs and bake for 25-35 minutes at 350*. Make sure the eggs are firm before removing from the oven. Let the eggs set for 5 to 10 minutes on the counter before serving.

Crab Quiche
 
 
Making a crab quiche? You would think of yourself as a rock star chef if you cooked most of your dishes with crab.
:
: Entree
: 8
Ingredients
  • 4 large free run eggs
  • 1½ cups heavy cream
  • a pinch of saffron
  • ½ teaspoon of tarragon
  • salt and pepper
  • ¼ cup of ham, chopped
  • 1 cup of crab meat
  • 1 cup of shredded swiss or white cheddar cheese
  • 1 uncooked pie shell (optional)
Method to the Rad-ness
  1. Pre-heat oven to 425* if you are using the pie shell 350* if you are not.
  2. In a medium bowl whisk the eggs, cream, saffron, tarragon, salt and pepper together.
  3. Add the ham and crab meat and stir.
  4. If you are using the pie shell pour the eggs into the pie shell and sprinkle with cheese on top. Bake in for 15 minutes. Reduce heat to 350*, and bake for another 25 minutes, or until crust is golden brown and the eggs are firm. Remove from the oven and allow to set 5 to 10 minutes before serving.
  5. For crust-less - spray your pie plate with cooking spray. Pour in the eggs and bake for 25-35 minutes at 350*. Make sure the eggs are firm before removing from the oven. Let the eggs set for 5 to 10 minutes on the counter before serving.

Return from Crab Quiche to How to Crab Home