Crabmeat Quiche

Name: Crabmeat Quiche
Yield: Serves 8
Cuisine: Europe, French
Ingredients: 8 ounces, cooked crabmeat (1 cup); 2 tablespoons, chopped fresh chives; 2 , large eggs; 2 , large egg yolks; 3/4 cup, whole milk; 3/4 cup, heavy cream; 1/2 teaspoon, table salt; 1/2 teaspoon, ground white pepper; pinch, fresh grated nutmeg; 2 tablespoons, dry sherry; pinch, cayenne pepper; 1 , 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes

Main Courses
Europe
French
Eggs & Dairy
Eggs
Fish & Seafood
Breakfast & Brunch
Savory Pies & Tarts

Appears in Cook's Illustrated September/October 1997

By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again.

SERVES 8

TIME 1 hour

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