Patti LaBelle Quiche Recipe
Quiche should be silky, rich, and packed with just the right mix of eggs, cheese, and filling.I make sure to prebake the crust so it holds up under the custard without going soft.Heavy cream makes for the best texture—it’s worth using instead of milk for a smoother bite.I always sauté my add-ins like mushrooms or onions first so they don’t release extra moisture into the quiche.A pinch of nutmeg enhances the richness without making it obvious.
Servings: 6
Ingredients
- 1 pie crust 9-inch
- 8 oz. Crab Meat
- 4 large Eggs
- 1 cup Heavy Cream
- 1 cup Sharp Cheddar Cheese shredded
- 1/2 cup Milk
- 1/4 cup Green Onions chopped
- 1/4 cup Red Bell Pepper chopped
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat your oven to 375°F.
- Place the pie crust into a pie pan, ensuring the edges are nicely crimped.
- Scatter crab meat, green onions, and red bell pepper evenly over the crust base.
- Sprinkle the shredded cheddar cheese on top.
- In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until well combined.
- Pour the egg mixture gently over the ingredients in the crust.
- Place the filled pie crust on a baking sheet and put it into the preheated oven.
- Bake for about 35 to 40 minutes, or until the custard is set and the top is golden brown.
- Remove from the oven and let it cool for about 15 minutes before slicing.