trying to not raise chicks...

the eggs - they're taking over my life! i only get a dozen every 2 weeks...

listen to that again - a dozen every 2 weeks.

on one hand, i'm like, thats not that many! on the other hand i'm like, that would mean i eat one egg every day. which might not be as far off as you'd think but the problem is some of those eggs come from one of the local salad places (in the form of a sliced hard boiled egg in my salad) or from the diner a couple doors from my office (in the form of an "egg and cheese on a roll with ketchup")... which means i'd really have to eat more than an egg each day.

so i was looking at the eggs and thinking of how there was a new dozen coming tonight and it hit me - QUICHE! quiche uses eggs! lots of eggs! its the answer...


then i remembered that i had a nice little container of VERY expensive crab meat in my fridge that had been in there for a while and was going to go bad if i wasnt careful and use it soon... so crab quiche became the order of the night...

no, i didnt make the crust myself but whatever... it still counts ;)

Crab & Corn Quiche
courtesy of me, adapted from Diana Rattray

1 pastry shell (9 inch), partially baked

1 tablespoon butter
2 tablespoons shallots, minced

6 oz jumbo lump crabmeat
1 tablespoon flour
1 sm can white corn

2 cups Swiss cheese, shredded/divided
3 eggs
1 cup half and half
1/2 teaspoon salt
dash pepper
dash nutmeg

Have a 9-inch pastry shell partially baked.

Saute shallots in butter until tender, about 2 minutes.
Mix in crabmeat, flour and corn.
Remove from heat and set aside.

Sprinkle 1 cup of the cheese in the pie shell.
Spread with crab mixture.

Beat eggs, cream, salt, pepper and nutmeg until mixed.

Pour into shell (over crab mixture).
Sprinkle with remaining cup of cheese.
Press cheese so that egg mixture just covers it.

Bake for 30 – 35 minutes (until top just starts to brown) at 350 degrees.


roopa said...

quiche is tasty but crabs are creepy.

Rae said...

How about frittata? Here's a favorite: http://tinyurl.com/4yypk2

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