Mock Crab And Black Olive Quiche (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 ready made pie crust or your favorite recipe filling 1/2 lb imitation crabmeat, cooked 1/2 cup slice black olives 4 large eggs 2 cups heavy cream 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh cilantro 1/2 teaspoon seafood seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 1/2 cup grated Monterey Jack cheese 1/2 cup grated Swiss cheese

Instructions

Preheat oven to 375. Line the pie shell with foil and fill with dried bean or a pie weight. Bake until shell is lightly golden along rim and set, about 20 minutes. Remove foil and weights and bake until bottom and side are pale golden, about 10 minutes more. Cool completely.

In a bowl combine the eggs, cream, chives, parsley and cilantro, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses, olives and imitation crabmeat. Pour the mixture into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate for about 10 minutes before trying to cut. Serves 8.

Serving Size

Serves 8

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .