Coach House Tavern Crab Quiche

  • 1 ready-to-bake pie shell
  • 5 lg. eggs
  • 2 c. milk
  • 1 tsp. Blue Crab Bay Co.® Chesapeake Bay Seasoning
  • Fresh cracked black pepper, to taste
  • 1 tbsp. fresh chopped parsley
  • 6 oz. fresh crabmeat
  • 4 oz. Cheddar Jack cheese, shredded
Parbake pie crust for about 10 minutes or until just starting to brown, then remove from oven. In large bowl, whisk eggs with milk, Chesapeake Bay Seasoning, pepper and parsley until frothy. Spread crabmeat and shredded cheese evenly in bottom of pie shell, then pour egg mixture over top. Bake in preheated 350 degree oven for 35 to 45 minutes or until the quiche sets up. Serve with a side salad for lunch or with hash browns or fresh fruit for breakfast. Serves 4 to 8.

Recipe created by Chef Miles Sanders of Coach House Tavern at Bay Creek Resort & Club in Cape Charles, VA
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