I haven’t stopped cooking and baking but I haven’t worked on my blog in awhile. I rely on it myself when I go to make favorites, like this morning when I looked up my granola recipe. I love sharing my recipes with people and this is the perfect vehicle. So I will keep on blogging. It’s Easter weekend and I thought I’d make a special Saturday brunch for the two of us. I found a recipe for crab quiche and made my own modifications. Eating brunch this morning reminded my of going to a little seafood place in Chicago near our daughter that serves awesome crab cakes Benedict. This is an easy recipe that comes together quickly and takes about 50 minutes for baking and 10 minutes for resting so you’ll have time to whip up some muffins or a little green salad to go with the quiche. Another reason this came together fairly quickly is because I cheated and used a prepared pie crust.
1 9” unbaked pie crust (your own or one from the grocery)
3 eggs, lightly beaten
1/2 cup mayonnaise
1/2 cup whole milk
2 T AP flour
1/2 tsp salt
Franks Hot Sauce (optional)
5 oz Gruyere cheese cubed
8 oz container crab meat
5-6 green onions chopped
asparagus spears cut into bite size pieces
Preheat the oven to 450.
Roll out the pie crust and line a 9” pie pan, crimping the edges. Cover with two layers of tin foil and bake for 8 minute. Remove foil and bake for an additional 5-6 minutes until light brown.
While the crust is baking dice the green onions, asparagus, and cube the cheese.
In a medium size bowl whisk the eggs. Whisk in the milk, mayonnaise, flour, salt, and a few shakes of Franks.
Gently fold in crab meat, onion, asparagus and cheese. Pour egg mixture into the hot pie crust.
Reduce the oven temperature to 325 and bake for 45 to 50 minutes until the edges are puffed up and the center is set. Allow the quiche to rest for 10 minute before slicing.
Slice and serve! I made blueberry muffins to enjoy with ours. And mimosas. Had to have mimosas. I had grapefruit juice, my husband had orange. Both delicious.
I will blog the blueberry muffins next.
NOTE: As always you can change this up. Don’t like asparagus, use broccoli or zucchini. Don’t care for gruyere cheese, use Swiss (almost the same) or cheddar. Add more Franks or none at all. Substitute a little cayenne. Everyone’s palate is different. It also depends on what’s available in your fridge and pantry.