9
Submitted by Aroostook
"I like this served room temperature but the choice is yours...=) A variation of a recipe from Yankee Magazine."
photo by Jonathan Melendez 
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
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ingredients
- 3 tablespoons diced sweet onions
- 3 tablespoons butter
- 6 ounces crabmeat (I like to use fresh but canned will work, too ()
- 1 (9 inch) pie shells, partially baked for 10 minutes at 375 f
- 2 tablespoons parmigiano-reggiano cheese
- 2 cups grated swiss cheese
- 1⁄2 cup crumbled feta cheese
- 4 large eggs
- 1 cup heavy cream
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
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directions
- Saute onion in butter until soft.
- Add crabmeat, stir until heated through.
- Sprinkle the bottom of the pie shell with Parmesan Reggian cheese.
- Place crab and onion mixture in pie shell.
- Sprinkle with feta cheese and then top with grated Swiss cheese on top of the crabmeat mixture.
- Mix eggs, cream, salt, and cayenne pepper.
- Slowly pour mixture over ingredients in pie shell.
- Bake on the top rack of the oven at 375 degrees until done, about 25 minutes.
- Cool before slicing.
- Serve at room temperature.
Questions & Replies
-
What am I missing here? How do you print any of these recipes. I want to do this one, but there is no print option.
Wis K.
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I have some fresh spinach in the fridge, and fresh basil in the herb garden. I think I would like a bit of garlic too. Any comments or suggestions?
Joan Church
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Reviews
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I made this today and it was fantastic. The blend of cheeses was perfect. I used three eggs instead of four as well as half and half instead of cream. I also put a bit of a Maryland twist to it and added Old Bay to the crab mixture. I will absolutely make this again!5/22/10: Made this again, this time I added spinach, yum!!!
liljenn
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This has to be one of the best quiches I've ever had! It was so easy to make, but the flavor was phenomenal! Such a great recipe for brunch. I can't wait to make it again. I followed the recipe exactly and it was a hit.
Jonathan Melendez
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I made this because we seriously overbought Alaskan king crab legs at Christmas and had a lot of leftover, expensive crab meat. I did use a shallot instead of the white onion, and I didn't use feta, instead using a mix of cheeses we already had in our fridge (gruyere, some gouda, some random white cheese left over from a mixed cheese tray). I also used paprika because we didn't have any cayenne. The recipe was great, a balance of delicate crab with the richness of the quiche. I will probably make it again with canned crab meat for special occasions.
lauren losefast
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Like another reviewer, we had a lot of King Crab leftover from a party. I found this recipe and with a few modifications, made the quiche. I added shallots and onions, 1 clove minced garlic, dash of nutmeg, didn't have Feta Cheese so substituted Fontina and the recipe was FABULOUS! I will definitely make this many more times!
shielacain
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Loved this crab quiche, but I did add spinach and garlic as another had suggested and used a Persian Lime Olive Oil to sauté in.
Pamela G.
see 6 more reviews
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Tweaks
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In the cream and egg mixture, I sprinkle some old baby, smoked paprika, thyme, pinch of sugar, onion powder, nutmeg, pepper and salt. I also add additional cheeses like gruyere and Asiago. It's good the first night, but tastes amazing the next day after the seasoning has settled in.
Denise L.
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paprika instead of cayenne, no feta, just used cheeses I had in the fridge, and a shallot instead of white onion because that is what I had on hand.
lauren losefast
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I made this today and it was fantastic. The blend of cheeses was perfect. I used three eggs instead of four as well as half and half instead of cream. I also put a bit of a Maryland twist to it and added Old Bay to the crab mixture. I will absolutely make this again!5/22/10: Made this again, this time I added spinach, yum!!!
liljenn
RECIPE SUBMITTED BY
Aroostook
United States
- 62 Followers
- 633 Recipes
- 17 Tweaks
Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all.Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lolFor the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
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