Gulf Gourmet

Coastal Quiche Lorraine Quiche, for any time of day!
During the 1950s, the French classic, Quiche Lorraine was described as an open pie with a filling made from eggs, cream and bacon. It was only later that cheese was added to quiche recipes. Today, many variations of quiche include ingredients like mushrooms, broccoli, and seafood. Our Gulf Gourmet presents Quiche Lorraine with a coastal twist. Bon Appetite!

Ingredients

Two medium size tart shells or one 9-inch pie shell, unbaked
2 cups half and half
3 eggs
Dash of sea salt
1/2 teaspoon white pepper
1/2 teaspoon fresh grated nutmeg
1 teaspoon fresh chives
1/4 pound cooked blue crab
1/2 cup Lorraine or Swiss cheese, grated

Brush shell with egg white. Sprinkle crab and cheese in shell. Scald half and half and cool slightly. Beat eggs, salt pepper, nutmeg and chives. Pour into shell. Bake in a 350-degree oven for 40 to 45 minutes. Cool 10 minutes. Serve with sliced, seasoned tomatoes.

Serves: 6

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