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.


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)


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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