Crab and Mushroom Quiche

Indulge in the rich and creamy flavors of this Crab and Mushroom Quiche. A perfect dish for brunch or a light dinner, this quiche features succulent crab meat and earthy mushrooms, combined with a velvety egg custard and a flaky pastry crust. With a preparation time of just 30 minutes, you can have a mouthwatering homemade quiche on your table in no time. Serve it warm or cold for a delightful treat that will impress your guests.

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 1 cup crab meat, cooked and flaked
• 1 cup mushrooms, sliced
• 1/2 cup shredded cheese (cheddar or Swiss)
• 4 large eggs
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley

Directions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.
3. In a skillet, sauté the mushrooms until they release their moisture and become tender. Remove from heat and let them cool.
4. Evenly spread the crab meat and sautéed mushrooms over the pie crust.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, paprika, dried thyme, and dried parsley.
6. Pour the egg mixture over the crab meat and mushrooms in the pie crust.
7. Sprinkle the shredded cheese on top.
8. Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is golden brown.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.
10. Enjoy your delicious homemade Crab and Mushroom Quiche!

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