Broccoli~ crab~ & cheddar quiche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 1 | 9\" pie shell; unbaked | |
| 1 | cup | Fresh broccoli; chopped |
| 1 | can | 4.25-oz. crabmeat; drained |
| 1 | cup | Mild cheddar cheese; shred'd |
| 3 | Eggs | |
| 1 | cup | Heavy cream |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
Directions
U.S. SEASONAL CELEBRATIONS
Heat oven to 350~. Prick unbaked pie shell with fork; bake 7 mins.
Remove pie shell from oven; place broccoli and crabmeat evenly in bottom of pie shell. Cover broccoli and crabmeat with cheese. In small bowl, beat eggs well; stir in cream, salt, and pepper. Pour egg mixture slowly into center of pie shell so mixture spreads evenly.
Bake at 350~ for 35 to 45 mins. or until golden brown. Cut into wedges to serve.
Source: Griswold Inn (Essex, CT)