Southwest Tennessee Community College Culinary Arts Program Coordinator Chef Steven Leake shares his step-by-step recipe for a summer quiche with blue crab bacon and blue cheese.
Recipe: Blue Crab Bacon and Blue Cheese Quiche
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients
1 prepared 9-inch pie crust
1 cup chopped crab meat
1/4 cup crumbled blue cheese
1 cup shredded mozzarella cheese
1 green onion, thinly sliced
1 oz. of diced red, yellow and orange bell peppers
2-3 strips of thick cut bacon, diced
4 eggs
1 cup milk
1/8 teaspoon black pepper
Salt to taste
1/2 cup grated Parmesan cheese
Instructions
Preheat the oven to 350 degrees F.
Dock holes the pie crust with a fork, and pre-bake for 10 minutes until light golden brown, remove from oven and reserve. Sauté bacon until nicely crispy, drain fat and reserve bacon bits. Sauté peppers in the same skillet and reserve. Sprinkle the crab, blue cheese, mozzarella, peppers, bacon and green onion over the bottom of the prepared pie crust.
In a bowl, whisk together the eggs, milk, and black pepper. Pour the egg mixture into the crust. Sprinkle the Parmesan over the top.
Place the quiche in the oven and bake at 350 degrees F for 35 minutes or until set in the middle. Remove the quiche from the oven and let sit for 5 minutes before slicing and serving.
Note: Pairs well Champagne Mimosa
