pie plate with the pie dough. But the important part for this recipe is the filling.
onion, raw. For me, I think the raw onions, even after being cooked in the quiche, are too overpowering. Instead, saute 1/2 cup sweet onion, chopped, with 1 garlic clove, peeled and chopped, until the onions are soft and have some color. I usually do this the night before, then just keep them in the refrigerator. Sprinkle the onions and garlic over the dough with 1 lb lump crabmeat, and 4 oz shredded Gruyere cheese. You can substitute Swiss if you can’t find Gruyere, and usually get the block and just shred it in the food processor. Then, whisk 4 eggs with 1 cup 1/2 and 1/2, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Carefully pour this mixture over the quiche. I put the pie plate on a cookie sheet and put it right next to the oven before I pour, just to minimize my transfer time and the chances of me making a huge mess.
for 40-45 minutes, until golden. Definitely let it cool a bit before you cut into it, maybe 10-15 minutes, so that it doesn’t run.
Divide crabmeat evenly among muffin cups. Add boiling water. 1 Heat oven to 375°F. 2 In another small bowl, beat half-and-half and egg with spoon until blended. 3 Bake about 20 minutes or until edges are golden brown and centers are set
Take your time with cutting this to ensure piecescome out well. This easy seafood crab quiche recipe is rich and creamy with plenty of chunks of mellow flavored crabmeat, loads of Swiss cheese and a delicate flaky pastry crust
I made these Apple Pie Bars for our Halloween party this past Saturday. Because I was pressed for time and making lots of other food I chose to buy pre-made pie dough but if you'd like you can obviously make your dough from scratch