Crab Quiche (Maryland)

Maryland is known for its crab, but we bet you’ve never had crab quite like this. Easy to make, this wonderful dish is packed with cheese and crab, making it impossible to eat just one slice. Fluffy and delicious make Maryland Crab Quiche tonight.

7½ oz fresh lump crab meat
½ cup Swiss cheese, freshly grated
½ cup Colby cheese, freshly grated
4 eggs
2 cups half-and-half cream
⅓ cup onion, minced
1 tsp. sea salt
¼ tsp. ground cayenne pepper
1 Tbsp. fresh parsley, chopped
1 (9") pie crust

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Prepare pie crust as directed. Place pastry on the bottom and sides of a 9” pie pan.

Over the dough, sprinkle all of the crab meat, then all of the cheese.

In a bowl, beat the eggs, cream, onion, salt and cayenne until blended. Pour mixture over crab meat and cheese. Sprinkle with parsley.

Place pan on a cookie sheet; set on middle rack in oven. Bake for 15 minutes, then reduce heat to 300°F (150°C).

Bake 30 minutes more or until knife, when inserted, comes out clean.

Remove quiche from oven; let cool 10 minutes. Cut and serve warm.