Sunday Breakfast

Crab QuicheBlessed as I am with Costco and Trader Joe’s in reasonable proximity, I was able to easily procure the ingredients for this lovely Sunday breakfast: crab quiche.

  • Pie crust (roll your own or buy a good quality one from the deli case)
  • 5 eggs
  • 1 pint half-and-half
  • 1 lb. lump crab meat
  • chives
  • black pepper
  • salt
  • vanilla extract, about 1 tsp
  • nutmeg
  • cayenne pepper
  • 1/4 lb havarti cheese, cubed small
  • 1/4 lb cheddar-Gruyere melange, cubed small

Oven at 375. Separate one egg, brush inside of pie crust with white. Combine remaining yolk, other 4 eggs, and cream to make a custard. Add chives and other spices. Line base of pie with cubed cheese. Top that with the crab meat. Use fork to mold edges of crust. Add custard. Bake for 55 minutes, Let rest for 10 minutes after crust toasts a golden brown.


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9 thoughts on “Sunday Breakfast

  1. Yum! Ok, I know what I’m making my roommate and I for breakfast next time we eat together. Now I just have to find a vegetarian substitute for the crab. Don’t so tofu! Spinach?

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    • Tofu would give you a similar match for the texture of the crab meat. I’m not particularly sure you you inject flavor into the tofu (marinade it, perhaps) but you’ll want to get something that’s a little bit sweet and a little bit salty in there to arrive at the same effect.

      Also, be careful with the moisture. I don’t know how much moisture tofu sheds when it’s baked. Spinach will shed a lot, so if you make a spinach quiche, sautee the vegetable first for a few minutes, to cook out the water and leave behind tasty, tender leaves that won’t turn your quiche into cream-of-egg soup.

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