Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 25 min |
| Yield: | 6-8 |
Ingredients
- One 9-inch frozen pie shell
- 1 cup shredded fontina cheese
- 3/4 cup jumbo lump crabmeat, picked through for shells
- 1/4 cup chopped cooked bacon
- 1 1/4 cups heavy cream
- 3 large eggs
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
- Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
- Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 366 |
| Total Fat | 29 g |
| Saturated Fat | 15 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 152 mg |
| Sodium | 415 mg |
Reviews
Had some leftover snow crab and decided to make this IT WAS SO GOOD!
This is absolutely delicious with no changes to the recipe. It is so refreshing to eat something rich, and yet light. Very pleasantly surprised, and I will make it again.
I use this recipe all the time. Everyone loves it. Very easy to make. Have used various types of cheese, each being good, manchuego, cheddars, Swiss varieties.
Bleahh
Was very easy to make. I couldn’t find fontina cheese so I substituted with Gouda and it was delicious.
very simple to make. I used milk instead of cream beause it’s what I had.
I made this with tiny cooked bay shrimp because I didn’t have crab. Also added some leftover roasted asparagus cut in one inch pieces, and a little grated fresh nutmeg to the custard. Delish.
I love this quiche. I make it for ever special brunch gathering!
Light and fluffy custard. Not too much cheese either. I had cheddar and it turned out great. Used some green onions and 2% milk. Delicious. Made my own crust for the first time.
This was delicious and so easy. I made it to use up some leftover crab, and it was the perfect choice. I did make one substitution—I used Swiss cheese instead of fontina, which is hard to find in my small town. This was scrumptious as is, but it would also be good to add ingredients to suit your tastes—Old Bay seasoning, spinach, finely chopped onions, etc.