Please consult the OU's guidelines for checking fruits and vegetables.

Mock Crab and Black Olive Quiche
Mock Crab and Black Olive Quiche Eileen Goltz | Dairy
1 hour, 30 minutes 20 minutes
1 hour, 10 minutes
8 servings

  • 1 ready-made pie crust or your favorite recipe

  • ½ lb. imitation crabmeat, cooked
  • ½ cup sliced black olives
  • 4 large eggs
  • 2 cups heavy cream
  • 2 Tablespoons finely chopped fresh chives
  • 2 Tablespoons finely chopped fresh parsley
  • 2 Tablespoons finely chopped fresh cilantro
  • ½ teaspoon seafood seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon freshly-grated nutmeg
  • ½ cup grated Monterey Jack cheese
  • ½ cup grated Swiss cheese

  1. Preheat oven to 375°F.
  2. Line the pie shell with foil and fill with dried bean or a pie weight. Bake until shell is lightly golden along rim and set, about 20 minutes. Remove foil and weights and bake until bottom and side are pale golden, about 10 minutes more. Cool completely.

  3. In a bowl combine the eggs, cream, chives, parsley and cilantro, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses, olives and imitation crabmeat.
  4. Pour the mixture into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
  5. Cool in pie plate for about 10 minutes before trying to cut.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.