Crab Quiche

Can I tell you that I love all shell-fish. Quiche is a cherished dinner at our home, so when it comes summer time I bring on the crab! Oh this is a flawless recipe. You can take the easy route with a pre-made crust. Feeling adventurous, then make my sav ory pie crust with dill and thyme to enhance the natural flavors. Quiche is easy to make and my go to dish when I’m in a time crunch.

Newport Beach Pier 1965

Growing up in Newport Beach, Ca. we were introduced to shell-fish at an early age. My mom would head down to the Dory fisherman and grab the fresh fish of the day. On occasion we would fish off the Newport Pier. Never did catch much but it sure was fun. Every one of us is a seafood lover to this day. Hope you like it:)

Serves 4 to 6

INGREDIENTS

6 large eggs, slightly beaten

1/2 cup half and half

1/2 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon dried dill

1/4 dried thyme

1 (9 inch) pie crust fresh or frozen, not baked Use my savory pie crust recipe here

1 cup shredded Monterey Jack cheese, divided

1/2 cup finely sliced green onion, white and green parts, divided( reserve a little for garnish)

8 oz crabmeat well-drained and washed

DIRECTIONS

Preheat oven to 375 degrees.
In a medium bowl, whisk together eggs, half and half, salt, pepper, dill, and thyme. Set aside.
In the unbaked pie crust, sprinkle half the cheese and half the green onions on the bottom.
Break up the crabmeat and place evenly on top of the green onions and cheese.
Top with remaining green onions.
Pour egg mixture slowly over the layers, being careful not to completely fill the pie crust as the filling will expand slightly during cooking. Sprinkle with remaining cheese and place the filled pie pan on a baking sheet. (This will catch any baking drips that occur during baking)
Sprinkle a few green onions on the top for garnish.
Bake until the center of the quiche is puffed and the top and the crust are nicely browned, about 50 minutes.
Let cool at least 5 minutes before slicing.