Crab Quiche
Preheat your oven to 350 degrees F (175 degrees C). In a medium size bowl mix the eggs, mayonnaise, flour, and milk until completely smooth. Add the crab, cheese, and onion. Pour the mixture into the pie crust, and bake until a knife inserted into the center comes out clean, about 40 to 45 minutes.
Preheat your oven to 350 degrees F (175 degrees C). In a medium size bowl mix the eggs, mayonnaise, flour, and milk until completely smooth. Add the crab, cheese, and onion. Pour the mixture into the pie crust, and bake until a knife inserted into the center comes out clean, about 40 to 45 minutes.
- Carbohydrate 5.06497078927061 g
- Cholesterol 75.1200000057061 mg
- Fat 6.84287031709204 g
- Fiber 0.322484181780137 g
- Protein 7.36299512755844 g
- Saturated Fat 1.43670781337179 g
- Serving Size 1 1 Serving (91g)
- Sodium 248.16437462859 mg
- Sugar 4.74248660749047 g
- Trans Fat 4.5112400035884 g
- Calories 111 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
- Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Baking time dictates whether the custard sets into a velvety texture or overcooks into a spongy mass. Pulling the pie from the oven at the exact moment the center loses its liquid jiggle prevents the seafood from toughening inside the hot shell.
- Bake the quiche at 350 degrees F for 40 to 45 minutes on a middle oven rack to ensure even heat distribution.
- Insert a thin-bladed knife precisely two inches from the edge toward the center; if the blade emerges wet with raw batter, return the pan to the oven for three-minute increments.
- Cool the baked quiche completely on a wire rack before wrapping tightly in plastic wrap for refrigeration up to three days.
- Freeze individual slices by wrapping them in parchment paper followed by heavy-duty aluminum foil for storage up to one month, reheating gently in a 300 degree F oven until warmed through.
Proper resting allows the dairy and eggs to finish setting without continuing to cook from residual heat. Slices hold their shape far better when given twenty minutes to cool on the counter prior to serving.
