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Crabmeat
Quiche with Mushroom Crust
6 tablespoons (3/4 stick) butter, divided 11 ounces mushrooms, chopped 2/3 cup finely crushed saltine crackers 1 cup chopped green onions 1 cup shredded mozzarella cheese 1/2 cup grated Swiss cheese 1 cup half-and-half cream 4 eggs 1/4 teaspoon plus a pinch of paprika 1/4 teaspoon plus a pinch of cayenne 1/2 pound crabmeat |
| In a large skillet
melt 3 to 4 tablespoons of the butter over medium heat. Add the mushrooms
and cook until limp. Stir in the crushed crackers, and remove from the heat.
Press the mixture evenly over the bottom of a well-greased 9-inch square
pan. (Alternatively, a 9-inch quiche pan may be used.) Melt the remaining butter in a skillet over medium heat. add the onion and cook until soft. Remove the onions from the skillet and spread over the mushroom-cracker crust. Preheat the oven to 350°. In a bowl mix the cheeses with the half-and-half. Beat the eggs; add to the cheese mixture. Add the spices and crabmeat. Pour the mixture over the mushroom-cracker crust. Bake for approximately 40 minutes. Remove from the oven and allow the quiche to stand for 10 to 15 minutes before cutting. Yield: 6 servings. |