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Crab Quiche

Some mornings instead of the usual chocolate croissants that I love so much with my cup of tea, I sometimes crave something with more substance and a little healthier. The dilemma is most breakfast food have eggs, and I don't eat eggs for it makes me sick.  However, I can eat certain types of quiche if it's made the right way. You see, I can't stomach (literally) any runny, gooey, wet or moist eggs of any kind. I'm not sure what it is. I'll have to assume the mix between texture and the eggy taste is what turns my stomach immediately. But, I find when a quiche is thoroughly cooked in a nice buttery flaky crust to a firm consistency...I can eat it without any mouthwatering in the wrong kind of way - I was besides myself when I found the recipe for this quiche years ago. It instantly became a favorite, and I was happy to finally join all the egg eaters out there in my own kind of way.

I add meat to my recipe and since I developed an allergy to chicken, I used crab meat (you can use fresh crabmeat or canned) in my egg mixture poured into this pastry pie crust recipe. Unlike times past, when home cooks were judged by their ability to make a good flaky pastry, now we can just buy already made pastry pie crust. However, it's such a fulfilling feeling to get down in your kitchen and make your own - at least you know the hands that prepared it. And let me tell you, without sounding cocky, this was the best quiche I've had thus far. I assure you I'm not being biased at all either. Try it and let me know what you think.


3 beaten eggs
1 1/2 cups milk
1/4 cup sliced green onions (about 2)
1/4 tsp salt
Pinch of ground nutmeg
3/4 cup chopped cooked crabmeat (or cooked meat of your choice)
1 1/2 cups shredded Swiss, Cheddar, Monterey Jack, or Havarti cheese
1 tbsp all-purpose flour


In a bowl, stir together eggs, milk, green onions, salt, pepper, and nutmeg. Stir in crabmeat (if using canned meat - make sure to completely drain it of all liquids). Toss together the cheese and flour. Add to egg mixture; mix well. Pour egg mixture into hot pastry shell.

Bake in 325 oven for 35 to 40 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes about 6 servings depending on your appetite or serving portions.

1 comment:

  1. I'm very much a texture person, too. Thanks for sharing so many recipes with us!