Crab Quiche Florentine
INGREDIENTS:
1 Pastry for 9 inch pie
1/2 c Mayonnaise
2 tb Flour
2 Eggs; beaten
1/2 c Milk
1 1/2 c Fresh crab meat
8 oz Shredded swiss cheese
1/3 c Green onion; chopped
1/2 ts Dry mustard
1 Pastry for 9 inch pie
1/2 c Mayonnaise
2 tb Flour
2 Eggs; beaten
1/2 c Milk
1 1/2 c Fresh crab meat
8 oz Shredded swiss cheese
1/3 c Green onion; chopped
1/2 ts Dry mustard
Prebake pie shell ins 400 degree oven for approximately 10-15 minutes. Combine mayonnaise, flour, eggs and milk. Stir in cheese, crab and onion. Spoon into shell and bake 350 degrees for 30 minutes or until firm in center.
NOTES : From QE1 -
I used 1/2 and 1/2 for milk and added dry mustard. Also used 1/4 cup regular minced onion. This is yummy and froze beautifully. I took the pie out the night before to thaw...baked it until hot. I tried this with a regular quiche adding crab and it did not freeze well. Was very watery, although tasty. Both quiches were fully cooked before freezing.
NOTES : From QE1 -
I used 1/2 and 1/2 for milk and added dry mustard. Also used 1/4 cup regular minced onion. This is yummy and froze beautifully. I took the pie out the night before to thaw...baked it until hot. I tried this with a regular quiche adding crab and it did not freeze well. Was very watery, although tasty. Both quiches were fully cooked before freezing.