Imitation Crab Quiche Lorraine

Ingredients

• 1 sheet pie crust (store‑bought, 9‑inch)
• 100 g imitation crab meat
• 4 slices bacon
• 60 g Gruyère cheese, grated
• 3 large eggs
• 120 ml heavy cream
• ½ tsp wasabi paste(optional)
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Preheat the oven to 190 °C (375 °F). Place the pie crust in a 9‑inch tart pan, prick the bottom with a fork, and bake blind for 8 minutes.

2. 2

   While the crust bakes, cook the bacon in a skillet over medium heat until crisp; drain on paper towels, then crumble. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and wasabi paste.

3. 3

   Spread the imitation crab evenly over the partially baked crust, sprinkle the crumbled bacon and grated Gruyère on top, then pour the egg‑cream mixture over the fillings.

4. 4

   Bake the quiche for 20 minutes, or until the center is set and the top is golden. Let it rest 5 minutes before slicing and serving.