Captain Rod’s Crab Quiche

2X 10” pie crust

5 eggs

1/4 cup of cream or half and half

4 mushrooms

2 chalottes

1 cup of cheese. Half Gruyere Half Balderson Grated

2 cups of crab

1/4 cup of mayonnaise (such as Hellmann’s)

2 Tbsp. butter

Salt and pepper


Preheat over at 350 F

Percook crust for 5 minutes

Mix crab with Mayo and set aside.

Finely chop the chalottes and mushrooms.

Melt butter in a frying pan and add mushrooms and chalottes. Cook on medium heat till mushrooms are cooked, add the crab mixture and take off from the heat.

Beat your eggs with the cream. Add your eggs to the crab, add salt and pepper to taste. Split mixture between both pie crusts. Add the grated cheese on top of both quiches.

Place in center rack in the oven and cook for 15 minutes or till the center of the quiche is firm.

Let rest for 8 minutes and serve hot.