Dill Seafood Quiche Recipe
Ingredients
| Pie crusts package | 1/2 , refrigerated | |
| Eggs | 4 standard | |
| Half and Half | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Dill weed | 1/2 Teaspoon | |
| Hot pepper sauce | 1/8 Teaspoon | |
| Crabmeat | 6 Ounce | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1 Ounce, grated | |
| 1 green onion with top, thinly sliced | ||
Directions
GETTING READY
1. Prepare by preheating the oven to 375°F.
2. Fit the pastry crust in a 9-inch pie plate.
MAKING
3. Bake the crust in the preheated oven for 15 minutes
4. Remove from oven and allow it to cool
5. In the mean while, in a mixing bowl, beat eggs, half-and-half, salt, dill weed and hot pepper sauce using a wire whisk or a fork.
6. Fold in the crabmeat, cheeses and green onion into the egg mixture
7. Turn mixture into prepared and cooled crust.
FINALIZING
8. Bake the pie in the preheated oven for 25 to 30 minutes until the eggs set and the crust is golden brown
9. Remove pie from oven and allow it to cool for 10 minutes
SERVING
10. Cut pie into wedges and serve warm.
1. Prepare by preheating the oven to 375°F.
2. Fit the pastry crust in a 9-inch pie plate.
MAKING
3. Bake the crust in the preheated oven for 15 minutes
4. Remove from oven and allow it to cool
5. In the mean while, in a mixing bowl, beat eggs, half-and-half, salt, dill weed and hot pepper sauce using a wire whisk or a fork.
6. Fold in the crabmeat, cheeses and green onion into the egg mixture
7. Turn mixture into prepared and cooled crust.
FINALIZING
8. Bake the pie in the preheated oven for 25 to 30 minutes until the eggs set and the crust is golden brown
9. Remove pie from oven and allow it to cool for 10 minutes
SERVING
10. Cut pie into wedges and serve warm.
Chef
