Wednesday, November 24, 2010

Quick Quiche

We are doing a little something different for Thanksgiving tomorrow. We are celebrating with my husband's family by having a brunch! Since we all love breakfast foods, we thought that would be a good way to start the day before many of us have other places to visit, for turkey and stuffing. I am making my Quick Quiche by request.

This Quick Quiche recipe has been in our family for a few generations, and it is my go to entree for baby showers, wedding showers, brunch, and any event in between. It can be prepped the night before, and never disappoints with guests. It originated as a CRAB Quiche, but I substitute other ingredients, as you will see in the variations below.

1/2 cup Mayonnaise (I always use light)
2 eggs, whisked
2 Tbsp Flour
1/2 cup Milk (I use whatever is in the fridge, which is usually low fat or skim)
2 cups shredded Natural Swiss Cheese
1 can Fancy Lump Crab Meat, drained and flaked

Preheat the oven to 350 degrees. Unwrap a premade pie crusts, and place it in a pie plate. I like to add a First Slice bake in spatulas under the crust that make getting the first piece out so easy! Whisk the eggs in a small bow. Add the mayonnaise, milk, and flour. Stir in the cheese and crab meat until well blended. Pour into pie crust, cover crust edges with foil (so they won't burn), and bake for 40 minutes. After 40 minutes, remove the foil, and bake for another 5-10 minutes, or until crust is golden brown. Let cool for 10 minutes before serving.

Variation #1: Bacon & Cheddar Cheese
Substitute one cup of Swiss Cheese for Shredded Sharp Cheddar cheese. I like to substitute the precooked microwaveable bacon for crab, and I use all 12 pieces, broken in small bites. Follow the rest of the original recipe.

Variation #2: Spinach & Feta Cheese
Substitute one cup of Swiss Cheese for reduced fat Feta cheese. I like to substitute a microwaveable package of frozen spinach for crab, and once you cook it, drain well and flake it with a fork before adding it to the mix. Follow the rest of the original recipe.

A special note: Swiss cheese and mayonnaise are the special ingredients here. They cannot be substituted, for they change the consistency and flavor of the dish. Low-fat shredded Swiss cheese, if you can find it, will also not melt, therefore you have to stick with the regular natural kind.

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