Sunday, September 1, 2013

Crab Meat Quiche



3 eggs, slightly beaten
1 cup sour cream
1/2 tsp. Worcestershire sauce
3/4 tsp. salt
1 cup shredded cheese (your choice of flavor)
1/2 lb. crab meat (or 1/2 lb. imitation crab meat chopped)
1 can (3 oz.) French fried onions
1 sheet Puff Pastry

Preheat oven to 300 degrees.  Combine eggs, sour cream, Worcestershire sauce and salt.  Stir in cheese, crab meat and onions.  Pour into a pie plate sprayed with non-stick spray.  Top with Puff Pastry sheet, trimming edges to fit.  Bake 55 to 60 minutes or until a knife inserted in the center comes out clean.  Serves 6

Comments:  I found this recipe in a vintage cookbook and made a couple of changes.  I used a blend of cheese instead of the Swiss the original called for.  I changed from crab meat to imitation crab which turned out delicious and a lot cheaper.  I also topped mine with a sheet of puff pastry instead of using a pie shell.  The puff pastry turned out beautiful.  It was flaky and so much better than a shell would.
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