If you have friends or family in for the holidays and want to impress them with a delicious brunch, serve this Crab Meat Quiche.
I first had it when Madelyn Carroll served it for brunch and I thought it was absolutely delicious. She always uses Gruyère cheese when she makes it because she likes the cheese’s nutty taste. A hot slice of the rich and delicious quiche with a big green salad can make this a memorable holiday meal.
The recipe calls for ½ pint (1 cup) crab meat per quiche. Carroll always doubles the recipe and makes two quiches because she buys the 1-pound crab meat container.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.