Growing up in Maine, my father was a game warden for the Sea & Shore Fisheries. I can remember my younger days of him coming home with coolers full of crab, lobster and fish. My mother had a lot of work to do to cook, clean and get this stuff in the freezer before it spoiled. I grew up on lobster as a staple in the house, mom would cook with lobster the way I cook with ground beef today. Many holidays our table didn't have the traditional turkey or ham, it was lobster. Today, I'll take a good tuna fish sandwich over a lobster roll anyday!
Crab Quiche
Southern Sideboards Jr. League of Jackson, Mississippi
copyright 1978
1 (9 inch pie shell or Quiche Pastry, unbaked)
1 cup swiss cheese, shredded
1/2 pound of fresh crab meat or (7 1/2 ounce can crabmeat)
2 green onions with tops, minced
3 eggs, beaten
1 cup of half and half
1/2 tsp salt
1/2 tsp grated lemon rind
1/4 tsp of dry mustard
pinch of mace or nutmeg
1/4 cup slivered almonds
Prepare the pie shell in pie plate or quiche dish. You can make your own or purchase pre-made pie crusts) Sprinkle the bottom of shell evenly with the shredded cheese, top this with the crab meat and sprinkle with the green onions. I used kitchen sheers and cut the green onion. Combine the remaining ingredients and mix with a fork, then pour this over the top of the crab. Sprinkle the sliced almonds over this. Bake in preheated 350 degree oven for about 40 minutes. Testing before the time is up using a knife inserted in center comes out clean. Let rest for about 15 minutes before serving. Makes 6 servings.
Enjoy
A good dish to make after the holidays with leftover stuffing, and turkey. Most folks enjoy quiche. My father loved it when I made him a quiche. This meal taste great the next day warmed up in the microwave oven. It's easy, fairly fast and an all American favorite.
Turkey and Stuffing Quiche
Creme de Colorado Cookbook
Copyright 1987
2 1/2 -3 cups leftover stuffing or a 6 ounce package of chicken stuffing
1 1/2 cup chopped turkey or chicken
1 cup shredded Swiss cheese
4 eggs, beaten
2/3 cup of evaporated milk (5 1/2 ounce can)
salt and pepper
Prepare stuffing mix according to the box directions. If using homemade leftover stuffing, press the stuffing in the bottom and up the sides of a 9 inch pie plate or quiche pan. This will resemble a pie crust. Bake for 5 minutes at 350 degrees. In another bowl add the remaining ingredients then pour into the baked stuffing crust. Bake at the 350 degrees for about 40 minutes or until the center is baked and set. Test by using a knife inserted into the center of quiche comes out clean.
Ham and Cheese Quiche1 cup diced onions. Original recipe calls for 2 cups so I changed to 1 cup
1 Tbsp flour
1 1/2 (8 oz package) cups shredded Swiss cheese
3 eggs
1 1/4 cups of 1/2 and 1/2
salt and pepper
1 to 1/2 cups of diced ham
Line a large pie plate with a pie crust or use the frozen pie crust from the dairy section of grocery store. Pour the mixture into the shell and bake for 50-55 minutes at 325 degrees.
