This recipe is from my mother-in-law. We made it one year for Mother’s Day brunch when she was in town. The recipe is for 2 quiches, but I make a half recipe and freeze the extra crab.
- 2 rolls of pre-made pie dough
- 1 lb. cooked deveined shrimp, chopped
- 1 16 ounce can lump claw meat crab
- 6 eggs, beaten
- ¾ cup whole milk
- ¾ cup heavy whipping cream
- 1 teaspoon Dijon
- ½ teaspoon Worcestershire
- 2 dashes Tabasco
- 2 cups shredded sharp cheddar cheese
- 3 green onions, chopped
- salt and pepper to taste
Heat the oven to 450°. Roll out the pie dough into your pie pan, and line it with foil. Bake the pie crust for 5 minutes with the foil. Remove the foil, and bake for 7 more minutes. While the oven is coming up to temp, and you’re pre-baking the shell, you can get the rest of the recipe prepared.
Beat the eggs. Combine all of the ingredients with the eggs: milk, whipping cream, cheese, green onion, Worcestershire, Tabasco, crab, shrimp, dijon, salt and pepper.
Take the pie shell out of the oven, and turn the temperature down to 325°. Pour the egg mixture into the hot pie shell, and cook uncovered for 40 minutes. Let the quiche rest on the counter for 10 minutes before serving.
- Whenever you are using eggs in a recipe, make sure to break them in a bowl of their own first. That way if any eggshells fall into the bowl, you have a chance to fish them out.
- I’m actually not much of a baker, so I skip the hard part and buy the pie crust pre-made. If you’re great at baking, just make one pie crust.
- If you want to make this gluten free, just substitute with gluten-free pie crust, and gluten-free flour.