Home & Entertaining

Recipe: Crab & Bacon Quiche Made With Farm Fresh Eggs

This recipe was given to me by a friend and is always a hit.  I often make it for holiday brunches and serve with fruit salad and orange juice, but it can also be featured as a main dish on breakfast for dinner nights.  It’s perfect for hosting because you can assemble the ingredients before guests show up and pop into the oven just as they arrive.

Ingredients

½ cup mayonnaise

2 Tbsp flour

2 farm fresh eggs, beaten

½ cup milk

16 oz can of crabmeat

8 oz Swiss cheese, cut into small pieces

1/2 cup chopped green onion

½ cup diced green pepper

4 oz can of sliced mushrooms

5 slices cooked bacon (omit if you want to make this recipe pescatarian diet friendly)

Directions

Preheat oven to 350 degrees.  Mix together mayo, flour, eggs & milk.  Then add crabmeat, Swiss cheese, green onion, green pepper, mushrooms & bacon (if using).  Pour into a greased pie plate and bake for 45 minutes.

In the unlikely event of leftovers, this dish will keep in the refrigerator for 2 days after cooking.  Reheat in the oven or microwave.  Enjoy!

Xx Pippa

 

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