Crab Quiche
Helen a friend gave me this to try about a year back it's simple and easy.I make it crustless to save a little on the fat content. Just omit the pie
crust and spray the bottom of your pie pan with a non-stick spray.
Crab Quiche
9in pie crust
3 eggs
3/4 cup sour cream
1/2 cup of milk
1/2 tsp of salt
1/4 tsp of dry mustard
dash of cayenne pepper
1 cup swiss cheese
1 can of crab meat
(I add immitation crab meat and baby bella mushrooms sometimes too)
2tbls lemon juice
2tbls of chives
Bake the pie crust 10 mins. Then cool beat eggs just untill well blended
add the sour cream, milk, salt, mustard, and cayenne beat to blend. Stir in
cheese crab lemon and chives. ( if you add extras carefull it might flow
over your pie pan) Turn into pie shell distributing the crab evenly.
Bake untill a knife comes out clean about 30 to 40 mins. at 375 degree oven
hope you enjoy. It's easy to tinker with this reciepe its very forgiving.
Source: rec.food.cooking
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