Crab Quiche

crab quiche copyOriginal Recipe by Grill Master Steve Adams

Alaskan King Crab and Bacon Quiche (serves 4)

1 – 9” pie crust (Prebake pie crust at 400 degrees for 4 minutes)

3/4 cup Alaskan king crab cut into 3/4″ pieces

3 slices cooked bacon, chopped

1Tbsp butter

1/2 cup chopped onion

3 large cremini mushrooms sliced

1/4 cup sweet orange pepper chopped

4 large eggs

1/3 cup evaporated milk

3/4 cups shredded gruyere cheese

Directions

Preheat grill to 350 degrees (indirect cook)

Partial bake pie shell and set aside

In a saucepan, Sauté onions, mushrooms and orange pepper in butter

Beat eggs and milk, fold sautéed vegetables, cheese and crab into milk mixture

Pour mixture into partially baked pie shell

Sprinkle chopped bacon evenly over surface

Garnish with roasted red pepper strips if desired

Bake indirect at 350 degrees for 30-35 minutes or until egg mixture is cooked

Side dish: 2 Black River Angus shish kabobs on mixed salad greens

Grill

Brush kabobs with balsamic glaze and grill the shish kabobs over medium high heat for 2-3 minutes or to desired doneness

To serve

Slice quiche into individual servings; serve with Black River Angus shish kabobs on the side