Cajun Crab & Bacon Quiche w/ smoked Gouda

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    Copyright, Chef JaBonn Bond 2020


    • 1 9-inch pie crust
    • 1 ½ cups shredded smoked Gouda cheese
    • 6-8 slices of cooked and crumbled bacon
    • ½ cup chopped crabmeat
    • ¼ cup finely chopped onion
    • 6 large eggs
    • 1 ½ cups heavy cream
    • 1 tbs. Old Bay seasoning
    • 1 tsp. black pepper
    • ½ tsp. kosher salt
    • 1 clove garlic, minced
    • ½ tsp. crushed red pepper flakes


    Step 1

    Preheat oven to 375 degrees.

    Step 2

    Place pastry shell in a 9-inch pie pan (or use thawed, store-bought pie crust already in pan). Place pastry pan on foil-covered baking sheet.

    Step 3

    Beat the eggs with a whisk until smooth and creamy. Add heavy cream and continue beating until well blended. Add garlic and all seasonings, and beat to incorporate.

    Step 4

    Layer the cheese, crab, bacon, and onions in the pastry crust, beginning and ending with cheese. Carefully pour the egg and cream mixture over the pastry shell.

    Step 5

    Bake for 45 minutes or until center is still a little bit jiggly but not runny. Knife inserted in center should come out almost clean. Allow to cool for 10 minutes before Cutting.

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