Crab and Tomato Quiche
- Level: Easy
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 256
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 103
- Sodium
- 295
- Total: 2 hr (includes cooling time)
- Active: 15 min
Ingredients
Crust:
One 9-inch frozen pie shell
Filling:
1/4 cup minced fresh chives
1/2 cup jumbo lump crabmeat, picked through for shells
1/2 cup quartered cherry tomatoes
1 cup shredded mozzarella
Custard:
1 1/4 cups half-and-half
3 large eggs
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
Directions
- Par-bake the crust according to package directions. Let cool slightly before adding the filling.
For the filling:
- Sprinkle the chives evenly into the crust. Combine the crab and tomato with the mozzarella and sprinkle over the chives
For the custard:
- Whisk together the half-and-half eggs, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
- 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.