Chef Belton: Crab Quiche Pontchartrain

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wwltv.com

Posted on June 3, 2014 at 6:59 AM

Updated Thursday, Jul 3 at 10:49 AM

Chef Kevin Belton from the New Orleans School of Cooking prepares Crab Quiche Pontchartrain during the Eyewitness Morning News.

Crab Quiche Pontchartrain

Ingredients:

  • 1 unbacked 9-inch pie shell
  • 1/2 cup onion, chopped fine
  • 1/8 cup celery, chopped fine
  • 1/8 cup bell pepper, chopped fine
  • 1 tablespoon butter
  • 2 tablespoons Big Kevin's seasoning
  • 4 eggs, lightly beaten
  • 2 cups half and half
  • 1 teaspoon salt
  • 1/2 pound swiss cheese, grated
  • dash nutmeg
  • 1/4 teaspoon ground red pepper
  • 3 dashes hot pepper sauce
  • 8 ounces blue crab meat, freshly picked

Directions:

  • Preheat oven to 450 degrees
  • In a large saute pan heat butter over medium high heat and sauté onions, celery and bell pepper until cooked, approximately 5 minutes
  • Add Big Kevin's and cook approximately 1-2 additional minutes or until you smell the seasoning begin to cook
  • Remove from heat and set aside
  • In a large mixing bowl, combine eggs, half and half, salt, cheese, nutmeg, cayenne and hot sauce
  • Add vegetables and crabmeat
  • Pour into pie shell
  • Bake quiche for 10 mints at 450 degrees
  • Reduce heat to 325 degrees and cook until set, approximately 25 minutes

 

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