Crab and Gruyère Quiche

• Seafood

  • 3/4 cup Lump crabmeat, jumbo

• Produce

  • 2 tbsp Chives, Fresh
  • 1 tbsp Lemon, fresh zest
  • 2 tbsp Parsley
  • 1/4 cup Red bell pepper

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/8 tsp Nutmeg, ground
  • 1/2 (14.1-ounce package Pie dough, refrigerated
  • 1/2 tsp Salt

• Dairy

  • 2 cups Gruyere cheese
  • 1 1/4 cups Heavy whipping cream

Found on teatimemagazine.com

Description

Ingredients

• ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
• 1¼ cups heavy whipping cream
• 3 large eggs
• ¼ cup finely chopped red bell pepper
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon fresh lemon zest
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg
• 2 cups coarsely shredded Gruyère cheese
• ¾ cup jumbo lump crabmeat

Directions

• Preheat oven to 450°. Unroll pie dough, and press into a 9-inch tart pan with a removable bottom, trimming and discarding excess dough. Refrigerate for 30 minutes. Prick bottom of pie dough with a fork to prevent puffing while baking. Bake until pie crust is light golden brown, 5 to 7 minutes. Let cool completely. Reduce oven temperature to 350°. In a medium bowl, combine cream, eggs, red bell pepper, parsley, chives, lemon zest, salt, pepper, and nutmeg, whisking to blend. Set aside. Evenly sprinkle cheese into baked crust. Arrange crab evenly over cheese. Pour egg mixture over crab and cheese. Bake until quiche is set and slightly puffed, 38 to 40 minutes. Let cool in pan for 15 minutes. Remove quiche from tart pan before cutting and serving.