- Prep Time: 15 min.
- Cook Time: 55 min.
- Yield: 1 pie (6 servings)
Some day, I will include a pie crust recipe. For now, this site is dedicated to foodies who have little time on their hands. Who has time to make pie pastry after 10 hours at work? I use a ready-made, organic, frozen crust pie shell. Of course, the choice is yours.
Contents
I don’t recommend skimping on the lump crab meat or the Gruyere cheese. Both are expensive, but your quiche will be well worth the cost. This recipe is a delicious use of leftover Easter or Thanksgiving ham.
Ingredients
- 1 9-inch pie crust
- 1 tablespoon unsalted butter
- 2 shallots, finely chopped
- 6 ounces of lump crab meat
- 6 ounces of cooked ham
- 1 cup grated Gruyere cheese
- 3 eggs, beaten
- 1 1/2 cups half and half (or 1 1/4 cup heavy cream)
- 1/8 teaspoon nutmeg
- salt and white pepper, to taste.
Instructions
- Preheat the oven to 400 °F.
- Fry the chopped shallot in the butter until translucent. Meanwhile, beat the eggs together with the half and half, add the nutmeg and a few turns of salt and pepper, and set aside.
- Line the bottom of the pie crust with the ham, followed by the crab. Then layer with the Gruyere cheese.
- Pour the egg mixture over the contents of the pie crust. Place the quiche on an aluminum foil-lined baking sheet and place it on the center rack of the oven.
- Bake for 55 minutes. Remove from the oven and cool for 10 minutes.
