Description
Your new breakfast or brunch specialty.
Ingredients
Scale
For the filling:
- 8 oz of jumbo lump crab meat
- 2 scallions thinly sliced
- 4 eggs
- 1 cup of heavy whipping cream
- 4 oz Jarlsberg cheese, shredded
- 1 tsp salt
- 1 tsp pepper
For the crust:
- 1 1/2 cups of flour
- 1 stick of unsalted butter
- 3–4 tbsp of water
(you can also use a store bought crust)
Instructions
For the crust:
- Add the flour and chopped butter in food processor and process until pebbly.
- Add 1 tablespoon of water at a time until the dough forms a ball.
- Remove from processor and knead a couple of times.
- Place in plastic wrap and put in the refrigerator until ready to use.
For the quiche:
- Roll out the dough to fit your pie pan, or use an already prepared crust.
- Add crab meat, scallions, and cheese to the crust.
- Beat eggs with heavy whipping cream and pour over the crab and cheese mixture.
- Bake for 30 minutes at 375° or until filling is set.