CRAB AND TOMATO QUICHE

Crab and Tomato Quiche image

Provided by Food Network Kitchen

Time 2h

Yield 6-8

Number Of Ingredients 9

One 9-inch frozen pie shell
1/4 cup minced fresh chives
1/2 cup jumbo lump crabmeat, picked through for shells
1/2 cup quartered cherry tomatoes
1 cup shredded mozzarella
1 1/4 cups half-and-half
3 large eggs
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper

Steps:

Par-bake the crust according to package directions. Let cool slightly before adding the filling.
Sprinkle the chives evenly into the crust. Combine the crab and tomato with the mozzarella and sprinkle over the chives
Whisk together the half-and-half eggs, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.