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A Cooking Adventure with Thom

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Crab Quiche

Thom Hackett

Servings: 6




Of all the quiches I prepare this is the only one my wife will eat.  Anyone who is a seafood lover will like this dish, even the real men in the family.



1 pie crust (9 inch), unbaked
1 cup crab meat
1 cup Swiss cheese, grated
; I prefer cave aged Gruyère
1½ cups half and half
½ cup sliced mushrooms
5 eggs, beaten
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
dash nutmeg

Cooking Method

Preheat oven to 325º F.

Place the unbaked pie crust into a pie pan or pie dish.

Mix all the ingredients together except paprika. 

  1. Use a spoon or fork to mix the ingredients; do not use a mixer or blender. 

  2. Pour the mixture into the pie shell.

  3. Sprinkle paprika over the top of the mixture. 

Bake for 50 to 60 minutes or until the mixture is set. 


It should be just slightly browned.

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