landlocked crab quiche

How To Make landlocked crab quiche

• 
  1

  Gather and prep all ingredients (dice cheese, mince shallots, thaw pie crust, if using frozen etc...)
• 
  2

  Place pie/pastry crust on rimmed baking sheet. Place oven rack in middle position in oven; preheat oven to 375ºF.
• 
  3

  Pour milk and cream into a microwave-safe bowl or 2 cup glass measuring cup; warm in microwave 3 minutes at 1/2 power or 45 seconds at full power; stir and set aside(do not overheat.) If this step is skipped, it will increase baking time to approximately 1 hour.
• 4

  Break 3 eggs into mixing bowl.
• 
  5

  Break the fourth egg; separate white from yolk over a small bowl; put yolk in mixing bowl with the eggs, set mixing bowl aside.
• 6

  Using a fork, beat the egg white in small bowl until slightly foamy.
• 
  7

  Using a pastry brush, brush uncooked crust with egg white; add any remaining egg white to eggs in mixing bowl.
• 
  8

  Use a whisk to beat together well, eggs, remainder of beaten egg white and the warmed milk and cream.
• 
  9

  Add 1/2 of the minced shallots, salt, Old Bay seasoning and pepper; whisk well.
• 
  10

  Add drained crab meat; gently stir just enough to combine; set aside.
• 
  11

  Evenly scatter cheese and remaining half of the minced shallots over bottom of pie crust.
• 
  12

  Slowly pour egg mixture into crust, distributing crab evenly.
• 
  13

  Bake (on baking sheet) for 45 to 50 minutes at 375ºF. Top of quiche should be lightly browned and inflated (it will fall slightly as it cools.)
• 
  14

  Allow to cool for 15 to 20 minutes before slicing. Garnish with minced chives or as desired. Serve warm.
• 
  15

  Cover and refrigerate leftovers.
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