Crab and Speck Quiche

I use canned crabmeat (and a lot of it) because fresh is absurdly expensive, and imitation crabmeat makes a very sad, soulless quiche. The cheap non-lump canned stuff has the most important essence. I used much less Speck because I didn't want it to overshadow the crab flavor.

(makes 2 quiches)

• 8 beaten eggs
• 1.5 cup half and half
• 1 pound grated Swiss
• 1 tablespoon parsley
• 1 diced white onion
• 2 teaspoons Old Bay seasoning
• 2 teaspoons ground coriander
• 1 teaspoon MSG (Accent)
• 1 teaspoon celery salt
• fresh ground pepper to taste
• (optionally) 1 package frozen cooked and squeeze dried spinach
• 1/2 cup half fried Speck, diced
• 4 cans cheap canned crabmeat
• 2 teaspoons shrimp powder or dash of fish sauce
• thin sliced tomatoes for topping

Blind baked refrigerated, docked pie crust in greased pie tin with beans in foil for 10 minutes till golden flaky. Pour in half, season top with Old Bay and/or sliced tomatos and bake at 375 for 50 minutes till firm in center, let cool 15 minutes

Mmm, this did work out as planned. Great balance of crab and speck flavor. The coriander and celery salt and Old Bay are perfect partners. Using half and half instead of cream, and less of it, kept it tighter.