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Crab Quiche

Crab Quiche

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 frozen pie crust (I use 9 inch regular dish)
1/2 cup fresh broccoli, chopped -- use only the tops
1/4 cup chopped onions
1/2 cup your favorite shredded cheese (I use a blend of cheddar and sharp)
3 oz (1/2 of 6 oz. bag) blue star crabmeat (claw meat), drained and patted dry
4 eggs
1 pint heavy whipping cream
Sour cream
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Let's Make It
Preheat oven to 325°f. Poke a few holes in bottom of pie crust with a fork. Layer in order: broccoli, onions, cheese and crabmeat.
Whisk together eggs and heavy whipping cream. Add a little salt and pepper (mixture will be a little sweet from the heavy whipping cream). Pour on top of layered ingredients. Do not overfill with liquid mixture. Fill just below the crust line.
Bake for 35 to 45 minutes or until the top is a light golden brown. Check the center of the quiche to make sure it is set but still a little soft. Serve a tablespoon of sour cream on each slice.
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