6ouncesgood-quality lump crab meatcheck for any shells
2ouncessmoked salmonnot lox
½cupdiced red bell pepperabout 2 ¼ ounces
½cupdiced onionabout 2 ¼ ounces
2 - 3green onionsminced (about ⅓ cup or ¾ ounces)
1teaspoonbutter or olive oil
1cuphalf and halfcream or whole milk
1tablespoonminced fresh dill weedor to taste
1tablespoonminced fresh tarragonor to taste
1 ½teaspoonsOld Bay Seasoningor to taste
Salt and freshly ground pepperto taste
Heat oven to 350°F. Melt the butter in a small sauté pan over low heat, add the chopped bell pepper and onion, cook slowly until softened, about 3 minutes. Turn off heat and allow to cool. Set-aside.
Gently mix the crab, smoked salmon, cooled pepper/onion mixture, and green onions in a large bowl.Mix the cheeses together.
Spray the bottom of a 9-inch pie dish or individual casserole dishes. Layer the bottom with the cheese (divide evenly if making individual servings); top with crab/salmon mixture. Whisk the eggs with the half and half, add the dill, tarragon, Old Bay and salt and pepper. Gently pour over the top of your fillings, making sure to cover them evenly. Place in the middle of the hot oven and cook, 45-50 minutes if using a standard pie dish, or 25-30 minutes if making smaller individual portions. The quiche should be set, but with just a bit of wiggle left in the middle. Let sit for 5 - 10 minutes before serving