Cajun Crab & Bacon Quiche w/ smoked Gouda2020-03-19
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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
Preheat oven to 375 degrees.
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.
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.
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.
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.