Time: 2 hours.
Complexity: easily
Servings: 6 - 8

Quickly and easily prepare a luxurious quiche filled with crab meat and cherry tomatoes, nestled in a soft, set custard. This quiche uses store-bought pie dough. Simply fill the dough with crab, tomatoes, and green onions, top with eggs beaten with cream, and bake until the filling is set and the edges are golden brown. Perfect for a late Sunday breakfast or a light dinner with a glass of dry white wine.

Ingredients:

Cake

• Frozen pie crust, 22cm in diameter (see recipe)

Filling

• 1/4 cup chopped fresh chives
• 0.5 cups large lump crab meat, sorted
• 0.5 cup cherry tomatoes, quartered
• 1 tbsp. grated mozzarella

Cream

• 1 and 1/4 cups low-fat cream (10%)
• 3 large eggs
• 1/8 tsp cayenne pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

crab meat, shortcrust pastry, cherry tomatoes, mozzarella cheese, ground cayenne pepper, chives, eggs, cream

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Preparation:

Step 1
• Bake the crust until half-done according to package directions. Let cool slightly before adding the filling.
  
  Filling:
  
  Sprinkle the crust evenly with chives. Mix the crab meat and tomatoes with mozzarella and arrange them on top of the green onions.
  
Step 2
• Cream:
  
  Whisk the cream in a bowl with the eggs, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  
  Pour the cream over the filling.
Step 3
• Preheat oven to 175°C and bake the quiche until set, 35-50 minutes. Let cool for at least 30 minutes and serve warm or at room temperature.
  

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