“A versatile dish that can be made either for dinner or for breakfast/brunch. The quiche base works well with other ingredients, so if you don't like crab or the veggies, substitute whatever you want!”
Submitted by Courtney Hardie, Mason, Ohio
½ c. mayonnaise (do not use low fat)
2 tbsp all purpose flour
½ c. half and half
3 eggs
12 oz crab meat (claw meat is the cheapest and is yummy)
½ c. shredded Swiss cheese
½ c. shredded parmesan cheese
½ c. green onion, chopped
½ c. red bell pepper, chopped
2 cloves garlic, minced
1 tsp Old Bay
Salt and pepper to taste
1 9 in. pie crust
- Preheat oven to 350º
- Put pie crust in pie pan sprayed with non-stick spray, cover with aluminum foil, and bake pie crust for 10 min., or until pie crust starts to brown.
- In a medium bowl, beat together eggs, mayonnaise, flour, and half and half until thoroughly blended. Stir in crab, cheese, onion, red pepper and spices and spread into pie crust.
- Bake for 40 to 50 minutes, until brown on top. Make sure knife inserted in center comes out clean.
- Do not remove from oven until quiche is set.
