To make your vacation on the Chesapeake Bay that much more special, we try to use the freshest ingredients including hand-picked, local blue crabs! A generous amount of these beautiful swimmers can be found in the middle of summer time, and what better way to serve breakfast than from bay-to-table? Our bed and breakfast is located on a peninsula on Tabbs Creek right off of the East River, and we catch these feisty crustaceans by the dozen, steam ’em up, pick them, and serve them in breakfast as much as we can. This quiche recipe is an all time favorite among our guests because it is elegant, hearty, and light all at the same time. The subtle flavor of the crab mixed with the savory flavors of cheddar cheese and heirloom tomato will have you on your way for seconds! The trouble it takes to pick these suckers is well worth it, trust us.
1 10 inch pie crust, pre baked if desired
3 Slices of Provolone Cheese
3 Green Onions, sliced thinly
2 Medium tomatoes, sliced into 4 slices each
2 Cups Canola oil
¼ Cup flour, salt and pepper to season
½ Pound lump Crabmeat
4 Large eggs
1 Cup half and half
3/4 Cup Heavy Cream
1/8 Teaspoon Tabasco sauce
¼ Teaspoon salt
1/8 Teaspoon Nutmeg
1/8 Teaspoon Black pepper
½ Cup white cheddar cheese
1 Tablespoon freshly chopped parsley
- Preheat oven to 375 degrees. Grease 10 inch pie plate and fill with pie crust, prebake if desired
- Tear provolone slices into small pieces and place in bottom of crust.
- Sprinkle green onions onto crust next.
- Dredge tomato slices in seasoned flour. Fry in canola oil until lightly brown on each side. Layer fried tomato onto green onions.
- Spread crabmeat over tomatoes.
- Beat eggs, half and half, cream, salt, nutmeg, pepper and tabasco together in medium bowl. Pour mixture into pie crust over fillings.
- Sprinkle cheddar cheese and parsley over top of quiche.
- Bake at 375 degrees for 40 minutes or until top is light golden brown and middle is set slightly firm.
- Let rest for 5 minutes before slicing and serving.