Quiche with crab and bacon

Votes: 1

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

This quiche filled with real crab meat, Italian fontina cheese, and crispy bacon is perfect for Sunday brunch or holiday brunch. Use a pre-made or store-bought crust, and the entire preparation takes just a few minutes. Simply arrange all the filling ingredients in a half-baked crust, pour in a creamy mixture of cream and eggs, and bake until the cream sets and the crust becomes golden brown and deliciously crisp.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

Cake

1 frozen 9-inch pie crust (see recipe)

Filling

1 cup grated fontina cheese
3/4 cup large lump crab meat, sorted and remove shell fragments
1/4 cup chopped fried bacon

Cream

1 and 1/4 cups heavy cream
3 large eggs
1 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, crab meat, Fontina cheese, eggs, cream, bacon

Cooking the dish according to the recipe:

Bake the crust until half-done according to package directions. Let cool slightly before adding the filling.
Filling:

In a medium bowl, combine fontina, crabmeat, and bacon and spread in an even layer over the crust.

Cream:

In a medium bowl, whisk the heavy cream with the eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the parsley.

Pour the cream over the filling. Preheat the oven to 175°C and bake the quiche until set, 35-50 minutes. Let it cool for at least 30 minutes and serve warm or at room temperature.

Categories:

recipe / Breakfast / Main courses / Casseroles / Eggs and dairy products / Bakery / Savory pies / Appetizers / Fish appetizers / / Food Network - recipes

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