Tuesday, September 9, 2014

Crab Quiche

I confess to not being very good at utilizing leftovers.  I'm continually throwing out overripe produce, moldy cheese, half-eaten casseroles or pasta dishes. You would think I would learn by now to do more menu planning so that I'm utilizing leftovers and not putting $$$ down the garbage disposal. One day I'll get there!

We recently had Crab Louie salads for dinner. I had quite a bit of crab leftover and, for once, decided I needed to do something with it.  A few nights later I made this crab quiche. My Hubby loves quiche and this was a winner in his books. As it was a weeknight when I made this I didn't have a lot of time, so I used a frozen pie crust.  I find frozen pie crusts to be quite good, especially for dishes like this.
I found this recipe on the allrecipes.com website. It interested me because (1) it had many positive reviews and (2) the method of leaving the quiche in a turned-off oven. I think this method made for a very creamy quiche.

Crab Quiche

1 (9 inch) deep dish pie crust
4 eggs
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
3 dashes hot pepper sauce (i.e. Tabasco), or to taste (I used 6)
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
8 ounces crab meat (real or imitation)
1 green onion, chopped

Preheat the oven to 350 degrees. Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.

In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.

Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

My hummingbird craziness extends to some of my dishes, too.  Aren't they cute?!!

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