A delightful twist on a classic quiche, featuring a crispy hashbrown crust and a savory crab and cheese filling.
Preheat your oven to 425°F.
Ensure the oven is fully preheated for even cooking.
Spread the thawed hashbrowns evenly in a greased baking dish, pressing them down to form a crust.
Use a spatula to press the hashbrowns firmly for a uniform crust.
Bake the hashbrown crust in the preheated oven until golden brown, about 15 minutes.
Check the crust halfway through to prevent over-browning.
In a mixing bowl, whisk together the eggs, milk, diced onion, sun-dried tomatoes, salt, black pepper, and cayenne pepper.
Whisk thoroughly to ensure the ingredients are well combined.
Sprinkle the crab meat and shredded cheese evenly over the baked crust.
Distribute the ingredients evenly for consistent flavor.
Pour the egg mixture over the crab and cheese, ensuring it spreads evenly.
Pour slowly to avoid spilling over the edges.
Sprinkle the fresh parsley on top.
Chop the parsley finely for an even distribution.
Bake the dish at 425°F for 15 minutes, then reduce the temperature to 300°F and bake until the center is set, about 30-35 minutes.
Check doneness by inserting a knife into the center; it should come out clean.
Let the pie rest for 10 minutes before slicing and serving.
Resting allows the filling to set for easier slicing.
Continue in our app for the best experience
