Cheddar Crab Quiche

2016-06-26

Makes 2 pies.

• Two pie crusts
• 1 dozen eggs
• 2 cups milk
• Four small heads of broccoli, cut into florets, stems trimmed and cut into rounds
• One red onion, chopped
• Garlic (to taste), chopped
• 6 cans of crab meat, drained
• About 6 oz. of extra sharp cheddar cheese, shredded
• Two teaspoons of OLD BAY(R) seasoning

Stretch out crusts. Line pie plates with crusts. Preheat oven to 375 F.

Cook broccoli, onion and garlic in oil until soft.

Put cooked vegetables in bottom of pie crust, trying to form a relatively even layer.

Cover vegetables with crab meat in an even layer.

Cover crab meat with shredded cheese in an even layer.

Mix 6 eggs, 1 cup of milk, and one teaspoon of OLD BAY(R) seasoning. Whisk furiously until smooth. Pour egg mixture over cheese layer of pie. Repeat for other pie.

Bake pies for 45-50 minutes. Cool on wire rack at least 4 hours before serving.