Crabmeat Quiche

One of our most loved dishes at LimeRock Inn is Frank's Crabmeat Quiche.  In fact, one of our guests this morning said it was the best quiche she's ever had.  It really is quite simple so we thought we'd share the recipe here.  I apologize for the rough photo as it was taken with my phone this morning!  It's really much prettier than it appears here.

Crabmeat Quiche

Crabmeat Quiche

3 large eggs

4 ounces Swiss cheese (shredded)

¼ cup finely chopped onion

½ cup mayonnaise

5 ounces lump crab meat

Salt & pepper

 9 inch tart dish

     Pre-heat oven to 350 degrees.  Roll out your favorite pie crust as thin as possible and lay over tart dish after coating with non-stick baking spray.  Fold edges over into dish and press into the edge to create the outer pie crust.  Evenly distribute chopped onion and shredded Swiss cheese over the pie crust.  In a small mixing bowl, combine eggs, mayonnaise, crab meat, salt & pepper, to taste.  Add egg mixture to pie crust and bake in pre-heated oven for 45 minutes.  Serve warm. (Tip:  After baking and turning off the oven, cover the quiche with aluminum foil in the oven to keep it warm until serving.)