Mom's "Reliving Her 20s" Best Quiche Recipes

One of my favorite things is going home for Sunday dinner. It grounds me, lets me spend time with my family and get back to things that matter.

When I was making my 52 Weeks of New Food list for 2013, I originally said I wanted to make a killer quiche, inspired by a trip to Morristown with my friend Samantha. My mom read it and said she had an amazing crab quiche recipe she and her best friend used to make when they shared an apartment together in their 20s.

We spent the larger part of a rainy afternoon going through all of her recipe books and pulling out the best recipes (one of our goals for 2013, and a post for another day!).

Her quiche recipe (from a 1978 issue of Better Homes and Gardens), and she had handwritten notes all over it. The recipe makes enough egg and Swiss filling for two pies, so we made a spinach quiche and a crab quiche.

They were AMAZING, and she said they tasted exactly like she remembered. Definitely not low cal, but who cares- they're worth it. (Ignore the photo. I was so excited about these that I started to cut it before I took a photo!)

Thanks for this recipe, Mom! It's a keeper!    

Mom's Quiche (Makes enough filling for 2 quiche)

Ingredients:

2 refrigerated pie crusts (or premade crusts)
2 cups heavy cream
4 eggs
4 Tbsp butter
1/2 cup scallions, chopped
~2 cups Swiss cheese, shredded
 6oz. crab claw meat
10oz. frozen spinach, thawed and drained 
Salt, pepper (can use white pepper), cayenne, nutmeg to taste

Directions: 

Cook the pie crusts per the directions on the package for about 8 minutes. You want the crust to be a tiny it brown, but not burn when you put it back in the oven. When pie crusts are done, turn oven to 325.

In a bowl, whisk together the heavy cream, eggs, and Swiss cheese.

In the meantime, heat the butter over the stove, and add scallions until they shrink just a bit, about 5 minutes. Add the scallions to the egg mixture. Then, divide the egg mixture evenly into two bowls.

For spinach quiche:
Add the thawed spinach to the egg mixture. I love a lot of spinach, so this was OK for me, but you can add half if you like. Add in a sprinkle of nutmeg, salt and pepper and stir.

Pour into the pie crust and bake at 325 for 45 minutes (until a knife comes out clean if you put it in the middle). Let it rest for about 10 minutes before serving.

For crab quiche:

Add the crab claw meat to the egg mixture, followed by a sprinkle of cayenne, salt and pepper.

Pour into the pie crust and bake at 325 for 45 minutes (until a knife comes out clean if you put it in the middle). Let it rest for about 10 minutes before serving.