Creamy Crab Quiche

As a Florida girl, I love seafood in just about any dish. Crab is one of my favorites so I decided to add it to my signature brunch quiche. The result was a creamy, cheesy, and delicious Crab Quiche that my family and I devoured! Also try it with shrimp or lobster for a tasty twist!

Ingredients:

1 refrigerated deep dish pie crust

1/4 cup onion, diced

1/4 cup red bell pepper, diced

1 tbsp butter

8oz {1 heaping cup} container lump crab meat

6 eggs

1 cup half and half

1 cup cheddar, shredded

1/2 tsp Old Bay seasoning

1/2 tsp garlic powder

1/8 tsp white pepper

1/8 tsp salt, or to taste

1/4 cup chives, diced for garnish

Directions:

Preheat oven to 375 degrees.
Heat a saute pan over medium heat and add butter.
Once butter is melted, add onions and bell peppers and saute for 4 minutes or until softened.
In a large bowl, mix together eggs and half and half.
Add spices and sauteed onion mixture.
Finally, gently stir in the crab.
Place the defrosted pie crust in a pie dish and set on a baking sheet.
Add half the cheese to the bottom of the pie crust.
Pour in egg mixture then sprinkle on remaining cheese.
Place in oven and bake for 45-50 minutes until cooked through.
Remove from oven and let sit for at least 10 minutes to set before slicing.
Garnish with chives and serve.

For this recipe I use one 8oz package of lump crab meat which was about 1 heaping cup full.

I love the flavor and meatiness of lump crab.

If you want a more affordable crab you can try backfin or claw.

Heat a saute pan over medium heat and add butter.
Once butter is melted, add onions and bell peppers.

Saute for 4 minutes or until softened.

In a large bowl, mix together eggs and half and half.

For seasoning I use 1/2 tsp Old Bay seasoning, 1/2 tsp garlic powder,
1/8 tsp white pepper, and 1/8 tsp salt.

Add spices and sauteed onion mixture.

Finally, gently stir in the crab.