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Eggs for Brunch--
The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Pick through the crabmeat carefully to remove any bits of shell.
Serves 8
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1. Adjust oven rack to center position and heat oven to 375 degrees. Toss cooked crabmeat with chives and set aside. Meanwhile, whisk all ingredients except crabmeat and chives in medium bowl.
2. Spread crabmeat tossed with chives evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.
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