HERB CRAB QUICHE

Herb Crab Quiche image

Rich and elegant, this party-pretty quiche is flecked with minced parsley, chives and cilantro. It's ideal for a weekend brunch, but would also be wonderful as a late-night supper. -Lori Wardoclip, Gibsonia, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 sheet refrigerated pie pastry
4 large eggs
2 cups heavy whipping cream
2 tablespoons minced chives
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon seafood seasoning
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (6-1/2 ounces) lump crabmeat, drained
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
Fresh chives, optional

Steps:

Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, whisk the eggs, cream, chives, cilantro, parsley, salt, seafood seasoning, pepper and nutmeg; stir in the crabmeat and cheeses. Pour into crust., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Garnish with fresh chives if desired.

Nutrition Facts : Calories 582 calories, Fat 48g fat (27g saturated fat), Cholesterol 300mg cholesterol, Sodium 639mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.