Crab and Artichoke Quiche

 

There’s nothing like adding crab as an ingredient to elevate the entire dish. This is a rich and decadent quiche.

1 pastry shell (follow the blind bake method below)

6 ounces snow crab (you can use canned, but drain well)

4 ounces artichoke hearts, drained

4 eggs

2 cups half-and-half

1/2 cup shredded Swiss cheese

1 T. chopped fresh dill

Arrange crab and artichokes in the prepared pie crust. In a bowl, combine eggs and half-and-half. Stir in cheese and dill. Slowly pour over the crab/artichokes.

Bake at 350 degrees for 30 to 35 minutes, or until quiche is puffed and lightly browned. After resting, garnish with fresh dill when serving.

**blind baking method:  A blind-baking technique will help develop a more substantial crust that will hold up to the filling. Line the pastry shell with a double thickness of heavy-duty foil. The foil weighs down the crust, which will prevent it from bubbling up or blistering. Or you can use pie weights or dried beans on top of the foil. Bake 8 minutes at 325 degrees F on a baking sheet. Remove the foil or pie weights. Bake 5 to 6 minutes more or until the crust is lightly browned. Remove from the oven. The pastry shell should still be hot when the filling is added. Also, unless you’re super pinched for time, remove the quiche from the oven and let the inside continue to “cook” while the exterior cools to a warm temperature.

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