Virginia Blue Crab and Fontina Cheese Quiche
1each 9” Pie Shell
2 8oz Little River Jumbo Lump Crabmeat (free of any shells)
6 oz. Italian Fontina cheese, Grated
2 each Shallots, sliced thin, sautéed in butter till translucent
2 Tablespoons Chives, Fresh, snipped in ¼” pieces
2 Large Eggs + 2 egg Yolks
¾ Cup Heavy Cream
¾ Cup Whole Milk
½ teaspoon Kosher Salt
Fresh ground Black Pepper to taste
1. Line 8-9” deep dish Pie Plate or Oven Proof Casserole dish with pie crust. Slightly flute the outside crust.
2. Add ½ of fontina into bottom of the shell
3. Add shallots, chives and Jumbo Lump Crabmeat
4. Add second ½ of fontina
5. Lightly mix together, cheese, shallots and Crab without breaking up lumps of crab
6. Whisk together eggs, yolks, cream, milk salt and fresh black pepper to taste.
7. Pour custard over cheese and crab mixture
8. Bake on a cookie sheet in center of 350 degree oven approx. 45 minutes until custard is slightly golden and set. Cover with foil if top becomes to brown
9. Remove from oven, rest 5 minutes and serve
