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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Rich and elegant, this party-pretty quiche is flecked with minced parsley, chives and cilantro. Itâs ideal for a weekend brunch, but would also be wonderful as a late-night supper. âLori Wardoclip, Gibsonia, Pennsylvania Ingredients:
1 sheet refrigerated pie pastry |
4 eggs |
2 cups heavy whipping cream |
2 tablespoons minced chives |
2 tablespoons minced fresh cilantro |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon seafood seasoning |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1 can (6-1/2 ounces) lump crabmeat, drained |
1/2 cup shredded swiss cheese |
1/2 cup shredded monterey jack cheese |
fresh chives, optional |
Directions:
1. Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
2. In a large bowl, whisk the eggs, cream, chives, cilantro, parsley, salt, seafood seasoning, pepper and nutmeg; stir in the crabmeat and cheeses. Pour into crust.
3. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Garnish with fresh chives if desired. Yield: 6 servings.
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