Shows
In the Kitchen
Crab and Bacon Quiche
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
Share This Recipe
- Level: Easy
- Total: 2 hr (includes resting time)
- Active: 25 min
- Yield: 6-8
Ingredients
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Sarah Holden
Goat Cheese Quiche
21m
Easy
CLASS
PREMIUM
Molly Yeh
Mini Quiches with Peas and Bacon
26m
Easy
CLASS
PREMIUM
Emily Weinberger
Slow-Cooker Ham, Cheese and Spinach Crustless Quiche
19m
Easy
CLASS
PREMIUM
26m
Easy
CLASS
Take a Class on
Food Network Kitchen
Daniel Boulud
Quiche Lorraine
26m
Advanced
CLASS
Waylynn Lucas
Fennel Sausage and Mushroom Quiche
25m
Easy
CLASS
