Ingredients:
- 1 pre-made pie crust (or homemade, if you’re feeling fancy)
- 1 cup lump crab meat (fresh or canned, drained)
- 1/2 cup chopped scallions (green onions)
- 1 cup shredded cheese (Gruyère, Swiss, or your favorite)
- 4 large eggs
- 1 cup heavy cream or whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- A pinch of nutmeg (optional)
Steps:
Preheat the Oven: Heat your oven to 375°F (190°C). Place the pie crust into a pie dish and set aside.
Prepare the Filling: In a large mixing bowl, whisk together the eggs, heavy cream (or milk), salt, pepper, and nutmeg if using. Make sure the mixture is smooth and creamy.
Layer the Ingredients: Sprinkle the crab meat evenly over the pie crust. Follow with a generous layer of chopped scallions and shredded cheese.
Pour the Custard: Gently pour the egg mixture over the layered ingredients, ensuring it fills the crust evenly.
Bake to Perfection: Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is golden. To test, insert a knife into the center; if it comes out clean, it’s done!
Cool and Serve: Let the quiche cool for 5-10 minutes before slicing. Serve warm for breakfast, brunch, or a light dinner with a side salad.
This Scallion Crab Quiche is creamy, savory, and packed with coastal charm. It’s a versatile dish perfect for impressing guests or treating yourself to a gourmet moment at home.
