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September 2001 Issue
Crab Quiche
by Ronda L. Halpin
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When I know that I'm going to be having guests at my home in the morning, one of my favorite ways to prepare is by making a quiche for breakfast or brunch. I can make it up to two days in advance and warm it in the oven while I enjoy my first cup of coffee and some pleasant visiting with my guests.

This month's recipe is for a very simple, yet exceptionally tasty quiche. It's a great standby because I almost always have the ingredients for it on hand. Simply slice a few green onions and shred a little cheese and it practically makes itself. Using a premade frozen pie crust and canned crabmeat makes this a pretty quick quiche to make as well. Who knows? Maybe you'll put one together even if you're not expecting company this weekend!

I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . I'd also encourage you to experiment with this month's recipe and make it your own. Enjoy!


Crab Quiche

  • 1 9" pie crust
  • 3 eggs
  • 1 1/2 c. skim milk
  • 1/3 c. sliced green onion
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 cans crabmeat, drained
  • 1 1/2 c. shredded havarti cheese
  • 1 T. flour
Preheat the oven to 450 degrees. Prick the pie crust evenly and line with aluminum foil. Bake in the oven for 5 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and reduce the temperature to 325 degrees.

Meanwhile, combine the eggs and the milk in a small bowl.

Toss together the remaining ingredients in a larger bowl. Arrange the fillings in the hot pie crust. Carefully pour the egg mixture over the fillings and bake for about 40 minutes or until the center of the quiche is set. Allow to cool for at least 15 minutes before serving. Serve warm or cold.

  • Yields: 4-6 servings
  • Preparation Time: about 1 hour

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