How to Make An Easy Crab-Meat Quiche!

Quiche is an all-time favourite, a combination of cheese, eggs and light cream. This one is bound to please.

Difficulty: Easy

Instructions

Things You'll Need:

• pastry for one nine-inch pie
• 1 1/2 cups crabmeat (may be canned or fresh)
• 1 tablespoon butter
• 1 finely sliced onion
• 2 tablespoons finely chopped celery
• 1 cup grated Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped parsley
• 4 beaten eggs
• 2 cups light cream
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Heat the oven to 425 degrees.
   
   Line your pie plate with the pastry. Prick bottom and bake for 5 minutes. Remove from oven.
   
   While the shell is baking, cook the onion and celery in the tablespoon of butter.

2. Pick over the crabmeat to make sure there is no shell.
   
   Sprinkle the onion, crabmeat, celery, and the cheeses into the crust. Sprinkle with finely chopped parsley.
   
   Combine the beaten eggs, light cream, nutmeg, salt, and pepper and pour over the crabmeat base.

3. Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake for another 10 minutes. A knife in the centre of the pie should come out clean.
   
   Remove from oven, serve and enjoy!

Tips & Warnings

• For added nutrition, any variety of cooked vegetables can be added to your quich before the egg mixture.
• None