Crab and Bacon Quiche
- Level: Easy
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 366
- Total Fat
- 29
- Saturated Fat
- 15
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 152
- Sodium
- 415
- Total: 2 hr (includes resting time)
- Active: 25 min
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.