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Old 10-18-2007, 05:35 PM   #1
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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:

4 eggs
Shredded swiss cheese
8 oz crab finely chopped
Seafood seasoning
and
?? 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?

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Old 10-18-2007, 05:36 PM   #2
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Personally, I would use half & half to give the right texture.
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Old 10-18-2007, 05:38 PM   #3
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You can use either. If you use the heavy cream, the quiche will just be richer.
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Old 10-18-2007, 05:46 PM   #4
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I've used both in quiches, depending on what I had. I agree, the heavy cream will make it richer.
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Old 10-18-2007, 09:05 PM   #5
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Thank you all. I used the heavy cream and my instincts during the shopping were right. It is awesome. Good news is my daughter claims her "tastes have changed" and she doesn't want to try it. Bad news, as good as it is, that's a lot of calories, but oh so worth it.

Thanks again for the help. So glad I found this place!!
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