Ingredients

• 1 (1-lb) king crab leg, thawed if frozen, or ½ lb lump crabmeat, picked over
• 1 red pepper, diced
• 5 large eggs

• 1 ½ cups sour cream, or plain yogurt
• ½ cup cream
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• ¼ cup marinated onions
• 1 tablespoon Dijon mustard
• 1/2 teaspoon seafood seasoning
• 1 tablespoon FRENCH PANTRY Les Fines Herbs
• 1 tablespoon FRENCH PANTRY Fresh Lemon & Dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• ¼ cup parmesan cheese
• ½ cup gruyere cheese

Bon Cook Products Used

Directions

1. Preheat oven to 375°F. Place Daisy Mold on Perforated Baking Sheet and set aside.
2. If using crab leg, hack through shell with a large heavy knife and cut meat into ½ inch pieces. Discard shell.
3. Whisk together eggs, red pepper, cream, herbs, seafood seasoning, salt, pepper, and then stir in, parmesan cheese and crabmeat.
4. Pour into Daisy Mold, top with gruyere cheese before placing in oven.
5. Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in Mold on rack 15 minutes.
6. Serve with dollop of Lemon & Dill Hollandaise if desired an enjoy!

Time:

Recipe Yield