CRAB AND BACON QUICHE

Crab and Bacon Quiche image

Provided by Food Network Kitchen

Time 2h

Yield 6-8

Number Of Ingredients 8

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One 9-inch frozen pie shell
1 cup shredded fontina cheese
3/4 cup jumbo lump crabmeat, picked through for shells
1/4 cup chopped cooked bacon
1 1/4 cups heavy cream
3 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

Par-bake the crust according to package directions. Let cool slightly before adding the filling.
Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.