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Lemon Crabcake Quiche

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 8

Ingredients
  

  • 4 cups Frozen shredded hashbrowns, thawed
  • 3 tbsp Lemon EVOO*
  • Salt and pepper to taste
  • 1 egg, beaten
  • 6 eggs
  • 1 tbsp Lemon EVOO*
  • 1 cup heavy cream or milk
  • 1 cup shredded cheese, white cheddar, fontina or gruyere
  • 1/2 cup crabmeat
  • green onions or chives

Instructions
 

  • Prepare hashbrown crust by combining hashbrowns, 3 tbsp Lemon EVOO, salt and pepper, and 1 beaten egg
  • Preheat oven to 425 degrees. Grease a spring form pan. Press hashbrown mixture in the bottom and up sides of the pan. Make sure it is evenly spread with no holes. Bake approximately 25 minutes until golden brown.
  • In another bowl, whisk together 6 eggs, 1 tbsp Lemon EVOO and cream. Stir in cheese and crabmeat.
  • Pour egg mixture over baked hash browns crust. Sprinkle chives over the top. Bake at 350 degrees another 30 minutes until quiche is set.
  • Let quiche cool for a few minutes before taking out of the spring form pan. Enjoy!