This crab quiche, courtesy of Willie Garret of Greenville, is a must.
Photo by LeeAnn White
SERVES 12
4 eggs, beaten
2 1/2 cups milk
Salt and pepper to taste
1 tablespoon butter
3/4 cup white button mushrooms, chopped
1/3 cup onion, finely chopped
1 teaspoon salt
1 6-ounce can crabmeat, drained, flaked and cartilage removed
1 cup mozzarella cheese, shredded
2 9-inch pie crusts, unbaked
Preheat oven to 350 degrees. In a medium bowl, whisk eggs and milk together, then add salt and pepper to taste. In a medium skillet, heat butter, and sauté mushrooms and onion over medium heat until soft, stirring often, about 5–8 minutes. Stir in crabmeat. Pour crab mixture over bottom of pie crusts. Sprinkle cheese over the top. Pour egg mixture over the cheese, and bake 40–50 minutes or until lightly golden brown on the top. Allow to sit for 10 minutes before serving.
WILLIE GARRET, GREENVILLE