Crab Quiche With Gruyere Cheese. Transfer the crab mixture to the pie shell. 3 dashes hot pepper sauce (e.g.
Crab and Gruyère Quiche TeaTime magazine
½ teaspoon ground black pepper. Web pour the egg mixture over the crab and stir. Transfer the crab mixture to the pie shell. 2 tablespoons finely chopped fresh chives, plus whole chives for topping, or 1/2 teaspoon dried chives. 4 oz shredded gruyere cheese. 1 (8 ounce) package imitation crabmeat, flaked. 3 dashes hot pepper sauce (e.g. 1/2 teaspoon grated lemon zest. Scatter the remaining gruyere cheese and parmesan. Web ½ teaspoon salt.
2 tablespoons finely chopped fresh chives, plus whole chives for topping, or 1/2 teaspoon dried chives. 1/2 teaspoon grated lemon zest. Scatter the remaining gruyere cheese and parmesan. 1 (8 ounce) package imitation crabmeat, flaked. Add 1 cup of the gruyere cheese and stir until just combined. ½ teaspoon ground black pepper. 1 cup shredded monterey jack cheese. 3 dashes hot pepper sauce (e.g. Web ½ teaspoon salt. Transfer the crab mixture to the pie shell. 1 1/2 cups half and half cream, 10% b.f.
