Seattle Crab Quiche
Seattle Crab Quiche contains a rich array of inviting ingredients, including what I consider the best crab meat in the world – sweet, moist and tender Dungeness Crab. A touch of cayenne pepper and nutmeg gives it an extraordinary flavor.
Seattle Crab Quiche
Seattle Crab Quiche contains a rich array of inviting ingredients, including what we consider the best crab meat in the world – sweet, moist and tender Dungeness Crab.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Oven
- Cuisine: Pacific Northwest
Ingredients
Units
Scale
- 8 ounces fresh Dungeness crabmeat
- 1 cup grated sharp Cheddar cheese
- 3 ounces cream cheese, cut into 1/4 inch pieces
- 1/4 cup sliced green onions
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red pepper or pimento
- 1/2 cup sliced fresh mushrooms
- 2 cups milk
- 1 cup Biscuit Baking Mix
- 4 large eggs
- 3/4 teaspoon salt
- Dash cayenne pepper
- Dash ground nutmeg
Instructions
- Heat oven to 400 degrees F. Grease a quiche pan.
- In a large bowl, gently combine crab, cheese, cream cheese, onions, peppers and mushrooms.
- In a separate mixer bowl, combine milk, baking mix, eggs, salt, cayenne pepper and nutmeg. Blend for 1 minute.
- Pour crab mixture into the prepared quiche pan. Pour milk mixture over crab and bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.
- Let stand for 5 minutes before serving.
