Crab Quiche
Serves: 6-8 Servings
  • 1 frozen pie crust, thawed
  • ½ Cup of Gruyere Cheese, shredded
  • 4 oz. of Louis Kemp Crab Delights®
  • 2 Tbsp. of fresh parsley, chopped
  • 1 Tbsp. of fresh scallions, chopped
  • 1 Cup heavy cream
  • 1 tsp. Dijon mustard
  • 1 tsp. grated lemon zest
  • ½ Tsp. of Old Bay Seasoning
  • A few dashes of hot sauce
  • 4 beaten eggs
  • Salt and Pepper
  • Red Pepper Flakes, optional
  1. Preheat the oven to 350-degrees.
  2. Sprinkle the cheese in the bottom of the piecrust and then top with the Louis Kemp Crab Delights® and fresh parsley and scallions.
  3. In a large bowl, whisk together the heavy cream, mustard, lemon zest, Old Bay, hot sauce and eggs in a bowl. Season with salt and pepper and pour the egg mixture into the piecrust. Top with a sprinkle of red pepper flakes, if desired.
  4. Bake in a 350-degree oven until the eggs have set, about 40-45 minutes, and remove from the oven and let cool slightly before cutting and serving.
Recipe by DomestikatedLife at