1 9-inchfrozen deep dish pie shell, thawed, unbaked
Filling:
5largeeggs
1 1/2cupshalf and half cream, 10% b.f.
2Tablespoonsfinely chopped fresh chives, plus whole chives for topping, or 1/2 teaspoon dried chives
2Tablespoonsfinely chopped fresh parsley, or 1/2 teaspoon dried
2Tablespoonsfinely chopped fresh cilantro, or 1/2 teaspoon dried, or omit and use more parsley
1/4teaspoonOld Bay seasoning, or substitute a pinch of celery salt and a pinch of paprika
1/2teaspoonfine salt
1/4teaspoonblack pepper
1/8teaspoonnutmeg
1cupGruyere cheese, grated, or substitute Swiss or Emmental
1/2lb.lump crabmeat, canned or thawed if frozen, and picked over
Prevent your screen from going dark
Instructions
Preheat oven to 375F. (not fan assisted) with rack in the centre of the oven.
In a large bowl, whisk together the eggs, cream, herbs and seasoning. Stir in grated cheese and crabmeat.
Pour the egg mixture into thawed, unbaked pie crust (you may have a tiny bit of filling that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top.
Bake quiche until filling puffs and is no longer wobbly in centre when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.
Notes
I have never found it necessary to par-bake the empty pie shell, but if you prefer, you can par-bake for 8-10 minutes, let cool, then fill and bake.Be sure to read the notes above this Recipe Card for substitute suggestions and more tips for making this crab quiche.