Crabmeat Quiche

Name: Crabmeat Quiche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoon Creole seasoning; 3 eggs; 118 milliliters chopped fresh chives; 237 milliliters half-and-half; 454 grams fresh lump crabmeat, drained; 118 milliliters shredded Parmesan cheese; 0 teaspoons freshly ground pepper; 425 grams 1/2 pkg. refrigerated piecrust; 0 teaspoons salt; 177 milliliters shredded Swiss cheese

Crabmeat Quiche might be just the main course you are searching for. This pescatarian recipe serves 8. One serving contains 418 calories, 22g of protein, and 24g of fat. If you have salt, half-and-half, pepper, and a few other ingredients on hand, you can make it. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Ingredients

Servings:

1teaspoon

Creole seasoning 3

eggs 118milliliters

chopped fresh chives 237milliliters

half-and-half 454grams

fresh lump crabmeat, drained 118milliliters

shredded Parmesan cheese 0teaspoons

freshly ground pepper 425grams

1/2 pkg. refrigerated piecrust 0teaspoons

salt 177milliliters

shredded Swiss cheese

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.