Posted in Tips & Tricks

Bacon and Crab Quiche

Bacon and Crab Quiché

One 9” refrigerated pie crust from a 15 oz. box of two.

8 slices of bacon

4 green onions

4 large eggs

1 1/4 cups half-and-half

1 cup each shredded sharp cheddar and Swiss cheeses

1 can 6 oz. lump crab meat or similar imitation crab.

  • Pre-heat oven to 425 degrees.  Place prepared pie dough in 9” deep-dish pie plate, anchoring with pie weights or by covering with foil.  Bake for 5 minutes. Reduce oven temperature to 400 degrees.
  • In the meantime, fry 8 pieces of bacon in a heavy skillet until crisp.  You can cut it into pieces with kitchen shears before frying (like I do) or crumble afterward.  Drain on paper towels.
  • Toss together 1 cup sharp cheddar cheese and 1 cup Swiss cheese.
  • Chop 4 green onions and toss with crumbled bacon. Scatter bacon and onions in the bottom of pre-baked pie shell.  Top with cheeses.
  • Whisk together 4 large eggs and 1 1/4 cups half-and-half.  Stir in one can of lump crab meat.
  • Pour egg, cream and crab mixture into pie shell.  Bake at 400 degrees in the center of the oven for 45 minutes or until the center is set.
  • Cut and serve with freshly chopped green onions for garnish if desired.


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