This no-fail Crab Quiche recipe uses my classic egg custard base and features tender lump crab meat with fresh asparagus and gruyère cheese as the filling. All nestled in a flaky pie crust of course.

I like to serve a warm, inviting quiche for a quick midweek supper, but don’t want to fuss with pastry dough. The secret to saving time and calories is to use bread crumbs for the crust instead. You ...

1 (9-inch) pie crust (fresh or frozen) 8 ounces grated Swiss cheese 1/2 pound lump/back fin crab meat, picked over 2 green onions, thinly sliced 3 large eggs 1 cup half and half 1/4 teaspoon grated ...

Crab in an entrée usually means a luxurious – and expensive dish. Throw in a creamy Mornay sauce, and the flavor (and price) usually go even higher. But you don’t have to spend a fortune on such a ...

Bastille Day, July 14, always brings memories for me of a creamy, flavorful quiche Lorraine. A true quiche Lorraine has bacon and cheese. I decided to make a quick one using breadcrumbs for the crust ...