Sunday’s Best Crab and Cheese Quiche
Dress up this quiche and show it off for breakfast. Yes, we’re talking about your quiche. You dress yourself in your Sunday best, so why not dress up your breakfast? Don’t be fooled by its outer appearance; this quiche will surprise and delight as your family and guests discover surprising ingredients, such as fresh crab and smoked paprika, in their first bite.
Recipe information
Yield
makes 8 servings
Ingredients
2 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup mayonnaise
1 teaspoon cornstarch
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crab meat, flaked
6 ounces Swiss cheese, shredded (1 1/2 cups)
1 9-inch unbaked pie crust (see page 192)
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
In a medium bowl, combine the eggs, milk, mayonnaise, cornstarch, paprika, salt, and pepper. Stir in the crab and cheese. Pour the mixture into the pie shell. Bake for 30 to 40 minutes, or until a knife inserted into center of the quiche comes out clean.
From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.
Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
