Crab Quiche Recipe
The experience of this Crab Quiche recipe, will never let you go for another recipe again. I prepare this yum Crab Quiche as a Side Dish every month or even more often. This Crab Quiche is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
1 cup (250 mL) fresh mushrooms, thinly sliced
1 cup (250 mL) canned crab or lobster
2 tbsp (30 mL) brandy or fresh lemon juice
1 cup (250 mL) Cheddar or Gruyere cheese, grated
2 eggs
1 tsp (5 mL) curry powder or tarragon
1 tbsp (15 mL) flour
1/2 tsp (2 mL) salt
1 cup (250 mL) light cream
Directions
Generously butter an 8-inch (20 cm) microwave-safe pie plate.
Spread the mushrooms in the bottom.
Shred the lobster or crabmeat, remove the bones, stir with the brandy or fresh lemon juice.
Spread over the mushrooms.
Top with the grated cheese.
Stir together until well mixed, the eggs, curry powder or tarragon, flour, salt and cream.
Beat until well blended.
Pour over the crab and mushrooms.
When ready to serve, microwave 10 minutes at MEDIUM-HIGH.
Let stand 5 minutes.
If the custard is not sufficiently set, heat another 2 to 3 minutes at MEDIUM.
Serve hot or cold.
Spread the mushrooms in the bottom.
Shred the lobster or crabmeat, remove the bones, stir with the brandy or fresh lemon juice.
Spread over the mushrooms.
Top with the grated cheese.
Stir together until well mixed, the eggs, curry powder or tarragon, flour, salt and cream.
Beat until well blended.
Pour over the crab and mushrooms.
When ready to serve, microwave 10 minutes at MEDIUM-HIGH.
Let stand 5 minutes.
If the custard is not sufficiently set, heat another 2 to 3 minutes at MEDIUM.
Serve hot or cold.
