Crab and Bacon Quiche

Name: Crab and Bacon Quiche
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 6-8
Ingredients: One 9-inch frozen pie shell; 1 cup shredded fontina cheese; 3/4 cup jumbo lump crabmeat, picked through for shells; 1/4 cup chopped cooked bacon; 1 1/4 cups heavy cream; 3 large eggs; Kosher salt and freshly ground black pepper; 1 tablespoon chopped fresh parsley

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Level: Easy

Total: 2 hr (includes resting time)
Active: 25 min

Yield: 6-8

Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.

Level: Easy

Total: 2 hr (includes resting time)
Active: 25 min

Yield: 6-8

Ingredients

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Crust:

One 9-inch frozen pie shell

Filling:

1 cup shredded fontina cheese

3/4 cup jumbo lump crabmeat, picked through for shells

1/4 cup chopped cooked bacon

Custard:

1 1/4 cups heavy cream

3 large eggs

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh parsley

Directions

Par-bake the crust according to package directions. Let cool slightly before adding the filling.

For the filling:

Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.

For the custard:

Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.