One of the highlights of our RV travels has always been going to Half Moon Bay to see my Aunt Vera and indulge in her fantastic crab quiche. Half Moon Bay is one of the many locations up and down the Pacific coast where dungeness crabs are plentiful and nothing is better than cooking one up for this no fail quiche dish.
If you’re not fond of dungeness crab you can substitute blue crab.
Why no fail? It’s the easiest quiche I’ve ever made because you just mix up all the ingredients in a bowl, and plop it into a store bought pie shell. And I swear, it always comes out perfect! Golden brown, cheesy goodness heaven for a crab lover!
Here’s a link that will show you how to clean and pick a crab if you’ve never done it before. Once you’ve cleaned your first one, it will become easier each time!
8 oz. grated Swiss Cheese
1 cup chopped green onions
1 medium Dungeness crab, meat removed and cleaned
2 eggs, beaten
½ cup mayonnaise
½ cup milk
2 Tablespoons of flour
1 deep dish pie shell
Bake pie shell at 400 degrees until golden brown, about 10 – 12 minutes. Let cool.
Mix all other ingredients well in a bowl and then pour into the cooled pie shell. Bake approximately 1 hour. Pie should rise and get a beautiful golden brown crust on top. If you see that the pie crust is getting too dark, use a pie crust protector or cover the shell only with some foil. Let sit 5 minutes before cutting.