This simple, no-cook variation of Devonshire cream is great for scones or as a delectable fruit dip.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) deep-dish quiche |
Ingredients
- 1 (9 inch) deep-dish frozen pie crust
- 4 large eggs
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 dashes hot pepper sauce (e.g. Tabasco), or to taste
- 1 (8 ounce) package imitation crabmeat, flaked
- 1 cup shredded Monterey Jack cheese
- ¼ cup grated Parmesan cheese
- 1 stalk green onion, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Set aside to cool.
- Meanwhile, whisk together eggs, cream, salt, pepper, and hot sauce in a large bowl until well combined. Stir in crabmeat, Monterey Jack, Parmesan, and green onion.
- Pour crab mixture into cooled pie crust.
- Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes. Remove from the oven and serve hot.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 13 g |
| Sodium | 691 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
DELICIOUS as I’ve made it exactly as written, then after that the slight change I made was to use old bay seasoning on the crab and let that set while getting the pie crust ready. Also can be made without the pie crust for the low carb eaters like myself, you won’t miss it!
Great recipe! Took it to dinner at friend’s place and it was a big hit. Added a few sliced cherry tomatoes, (for color), and otherwise made per recipe. It really came out perfectly!
Fantastic recipe! I tweeked it a little. Added veggies like carrots, red bell pepper, spinach and shallots. Used white cheddar cheese and Old Bay Seasoning. Used sour cream for cream. Gonna make this for Valentines Day. It’s that good!
Very good. Even with imitation crab I enjoyed the flavor. Only possible complaint is baked for 30 minutes and left in oven for 30 it still wasn’t completely set. Had to rebake for another 15. Certainly not an issue though.
I have been using this recipe as my “base” for quiche for about five years. I keep the proportions and cooking instructions about the same, and swap out what kind of protein I want to include (real crab, smoked salmon, bacon pieces, etc.) Generally, I add about a cup of some sort of green veggie (broccoli, kale, asparagus or spinach) and some sautéed mushrooms. I also usually use sautéed yellow onion instead of the green onions, some Italian seasoning and increase the egg count to 6. It is a simple and no-fail process that consistently produces a quiche with an excellent texture and flavor.
Y’all this is the Best quiche I’ve ever made and had! Wow so good and came out perfect! I used real jumbo lump crabmeat and added red bell pepper and some old bay to taste and I almost ate the entire pie!! I posted. L pic on Facebook and my friends said they wished they could get a slice or two lol! I’ll definitely be making this again. I ate two pieces while warm just heavenly! Will be my go to recipe from now on. I followed prep instructions to a tee and just the couple of ingredient modifications I mentioned! YUM YUM!
I used half and half, and it was still delicious!
Easy and delicious
I made this quiche tonight for dinner. I made it exactly to the recipe and times. It was very tasty but, the bottom of the crust wasn’t fully cooked. This is why it was only four stars.
This quiche was delicious. I did substitute Swiss cheese for Monterey Jack cheese.
Super delicious.
I made this tonight and my Hubby loved it. I did add some chopped green onion. I will know I will make again.
I made this quiche and loved it. I used Swiss cheese as it’s what I had on hand. I also added chopped and slightly steamed asparagus since it’s in season in my garden. Thank you for this deliciousness.
I made one change/addition I also added lobster meat as well as the crab. Followed the recipe as written turned out great. I will be making this quite often.
This recipe has been in our regular rotation for a few years now. It goes together easily, and I love the baking technique – it turns out perfectly. My husband is always happy when it’s on the menu, and we eat leftovers for lunch or breakfast. A keeper!
Perfect!
I have made this quiche numerous times, and my family loves it!! We usually use Swiss cheese and don’t add the hot sauce. I also add a dash of nutmeg. Just awesome!
Easy and good!
The base recipe is good and is a great starting point to experiment with additional or different ingredients. For example, instead of imitation crab, I used Maryland crab cake which I sautéed in butter and Old Bay for about five minutes on medium high heat to just give some of the crab a crispy texture that I like. I also added 1/2 cup each of sautéed mushrooms and sun dried tomatoes. Kept everything else exactly the same and it was really good. There was room in the pie crust for the adds though I think my crab cakes were a bit less than the 8 ounces of imitation crab the recipe calls for.
This is my go to quiche recipe – so wonderful, always comes out perfectly!
We loved it! Even added some gruyere at the end, and that just took it over the top!