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Individual Crab and Grits Quiches

Individual Crab and Grits Quiches – - Recipe

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Ingredients per serving

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Preparing the quiches

  • 8 thick bacon slices (diced)
  • ¾ cup stone ground grits
  • Water 3.0 cups
  • Butter 2.0 Tbsp
  • Gruyere cheese, shredded 2.0 cups
  • Salt 1.0 tsp
  • Lump crab meat, cleaned 1.0 cups
  • Eggs 4.0 each
  • ¾ cup cream
  • ¾ cup Hellmann's Real mayonnaise
  • Old Bay seasoning 1.0 tsp
  • ½ teaspoon black pepper
  • ½ cup chives (minced, more for serving)
  • Pie crust shells 16.0 oz

Preparing the green chile hollandaise

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Preparation

  1. Preparing the quiches

    50 minutes
    • Preheat the oven to 350°F. Heat a large saucepan over medium heat and cook the bacon until browned and crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the fat in the pan.
    • Add water to the pan and bring it to a boil. Reduce the heat to low and add the grits, butter, 1 cup of shredded Gruyère or Swiss, and ½ teaspoon of salt. Simmer, whisking constantly, for 10 minutes or until thickened. Set aside
    • Mix 1 cup of Gruyère or Swiss, ½ teaspoon of salt, crab meat, 4 eggs, milk, Hellmann's Real Mayonnaise, Old Bay seasoning, black pepper, chives, and the reserved bacon in a large bowl.
    • Gather 10 (8 oz) oven-safe ramekins. Lay the pie crust out on a floured surface, rolling out the edges if necessary. Place the ramekins on the pie crust and cut out circles that are 1 inch larger than the ramekins. Then, press the dough into the ramekins. 
    • Layer each ramekin half way up with the grits and then fill with the egg-crab mixture.
    • Bake in the oven for about 25-30 minutes or until the eggs are set.

  2. Preparing the green chile hollandaise

    10 minutes
    • In a small saucepan over medium heat, bring the prepared Knorr Professional Hollandaise to a simmer. Stir in the minced green chilies.
    • Drizzle the hollandaise on each individual quiche and sprinkle with minced chives for serving.