Crab Quiche

A friend dropped off a half a King crab and I resisted the temptation to simply crack it and eat it then and there.  I decided to find a good recipe for my luscious gift.  I remembered reading a delicious looking recipe for Cajun Crawfish Quiche on Lamberts Lately Blog.  I dug it up from my Pinterest 'Dinner' board and began collecting the ingredients.  It turned out that I had most of the ingredients.  I always keep a couple cans of Rotel handy...don't you.  I love the stuff.  The only thing I had to purchase was the pie crust.  I should have made one....I generally don't like pie crust from the store but I just didn't want to take the time to make my own crust.  I bought a Marie Callendars double pie crust pack.  I will never make another crust!  Now I keep a package of these in my freezer at all times.

This is the best recipe for seafood!  If you have leftover salmon this is a quick and easy second day meal.  I bet you could add leftover halibut too.  That will be my next try.  The beauty of this recipe is that it takes about 5 minutes to put together.   It's that easy!  And it is delicious to boot.

Crab Quiche

Ingredients

1 frozen pie crust

1 clove garlic, minced

A cup or two of Alaska's fine seafood, crab, salmon, halibut.....cooked

8 oz cheddar cheese-your choice, sharp or regular

4 eggs

1 can Rotel, drained

2 Tbs hot sauce.  

You can also add chopped onion, corn, peppers, spinach....the list of veggies is limitless.

Directions

Preheat the oven to 350F.  Cook the frozen pie crust in the oven for 5 minutes.  In a medium pan, sauté the garlic and any veggies you plan to add to your pie.  

In a large bowl, mix the garlic/veggie mixture with the crab, cheese, eggs, Rotel and hot sauce.  Pour into the pie crust.

Bake the pie for 1 hour and 15 minutes, until the center of the pie is firm.  Serve immediately.

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