Does this sound Right? Crab Quiche
I used to have a crab quiche recipe on my computer, unfortunately it crashed before I got to get it off.
I remember most of it but need an opinion on the last ingredient:
Shredded swiss cheese
8 oz crab finely chopped
?? 16 oz half and half OR heavy cream
That's the problem. I don't remember if I should be using half and half or heavy cream. I bought heavy cream and now I'm questioning myself. At least with the heavy cream, I can "make" half and half. I just don't want to mess this up and I'm questioning myself too much.
Any opinions? Anyone ever used heavy cream in a quiche because I can't find a recipe that calls for heavy cream. Mayo, yeah, but none that call for heavy cream.
Can anyone help?