Wild Horse Inn


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August 28, 2017

Crab Quiche

By: Donna Culpepper


  • One 9" piecrust
  • 6 oz. canned lump crab meat
  • 4 oz. grated swiss cheese
  • 2 scallions, chopped
  • 4 eggs
  • 1 cup half and half
  • 1 cup whipping cream
  • 1 tsp salt
  • 1 tsp lemon zest (finely grated lemon peel)
  • 1/2 tsp dry mustard
  • a little nutmeg
  • 1/4 cup sliced almonds


  1. Preheat oven to 350 degrees.
  2. Prepare pie crust and refrigerate until ready to fill.
  3. In a large bowl, toss together crab, cheese and onions.
  4. In another bowl, beat together eggs, half and half, whipping cream, salt, lemon zest, mustard and nutmeg.
  5. Fill pie shell with crab mixture, then pour egg mixture over the top.
  6. Sprinkle top with almonds and bake for 40-60 minutes. Cool 10 minutes before slicing.


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