JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Crab Mushroom Quiche
| Crab Mushroom Quiche | Print |
Recipe By: Alice Morrow
Crab Mushroom Quiche
Ingredients
- 3 c. cooked brown rice
- ⅔ c. shredded Swiss cheese
- 1 egg white, lightly beaten
- ½ lb. sliced fresh mushrooms
- ⅓ c. chopped leek with top
- 1 T. minced garlic
- 2 T. butter
- ⅓ c. dry white wine
- 5 eggs
- 1 c. half and half
- ½ lb. fresh lump crabmeat, drained and picked
- ¾ c. shredded mozzarella cheese
- ¾ c. shredded Swiss cheese
- 1 (2-oz.) jar diced pimento, drained
- 1 T. chopped fresh basil
- 1 t. salt
- ½ t. dry mustard
Instructions
- Combine rice, ¾ c. Swiss cheese and egg white. Stir well. Press mixture firmly on bottom and up sides of lightly greased 10” deep-dish pie plate. Bake 350 for 8-10 minutes. Remove from oven and set aside.
- Saute mushrooms, leek and garlic in butter in large skillet until veggies are tender. Stir in wine, cook until all liquid is absorbed, stirring occasionally. Remove from heat and let cool slightly.
- Beat eggs with electric mixer for 2 minutes. Add mushroom mixture, half and half and next 7 ingredients. Stir gently to combine.
- Pour mixture into prepared crust.
- Bake 350 for 1 hour or until set. Let stand 10 minutes before serving.
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