CRAB QUICHE RECIPES

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CRAB QUICHE | JUST A PINCH RECIPES



Crab Quiche | Just A Pinch Recipes image

Quiche is one of my favorite things to serve for breakfast. Especially Christmas morning. There is enough filling for two-frozen pie shells or one-deep dish homemade pie crust. You can also use 1lb of fresh crab if you do not want to use the canned.

Provided by Melissa Snow @riley123

Categories     Eggs

Prep Time 15 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 12

2 frozen pie shells
1 tablespoon(s) olive oil
1 medium red onion, chopped
4 extra large eggs
1 cup(s) half-and-half
1/2 teaspoon(s) seasoned pepper
1/4 teaspoon(s) cayenne pepper
3-6 ounce(s) cans lump crab meat
2 cup(s) white cheddar, shredded
2 teaspoon(s) parsley freshly chopped
2 tablespoon(s) parmesan cheese, grated
1 teaspoon(s) old bay seasoning

Steps:

  • Preheat oven to 350 degrees. Place the pie on a baking sheet to avoid any potential mess.
  • Heat the olive oil on medium high. Saute the onions until tender, about 5 minutes. Set aside.
  • In a large bowl, whisk the eggs and half-and-half. Add seasoned pepper, cayenne, parsley, and Old Bay. Stir in the crab, onions, and one cup of the white cheddar until just combined.
  • Transfer the mixutre to the pie shells. Scatter the remaining white cheddar and parmesan on top of the quiche.
  • Bake for 55 minutes. Remove from the oven and let it rest for 20 minutes before serving.

CRUSTLESS CRAB QUICHE RECIPE - FOOD.COM



Crustless Crab Quiche Recipe - Food.com image

This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

8 ounces imitation crabmeat, chopped
1 cup low-fat cheddar cheese, shredded
1 cup onion, chopped
4 large eggs (I use Egg Beaters)
1 cup evaporated skim milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 dash paprika

Steps:

  • Preheat oven to 400 degrees (375 degrees for glass plate).
  • Spray a 9" pie plate with non-stick spray.
  • Combine chopped crab, onion and cheese.
  • Press into pie plate.
  • Beat together remaining ingredients except paprika and pour over the crab.
  • Sprinkle with paprika.
  • Bake 30 minutes.

Nutrition Facts : Calories 161.1, FatContent 4.8, SaturatedFatContent 2, CholesterolContent 137.2, SodiumContent 724, CarbohydrateContent 13.7, FiberContent 0.7, SugarContent 8.6, ProteinContent 15.2

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Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese. —Taste of Home Test Kitchen
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  • Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.
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  • "Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside. Combine spinach, artichoke hearts, garlic, tomatoes and crab in a bowl. Stir thoroughly. Add salt, pepper, dill and Italian seasoning, stir till well blended. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggie/crab mixture in the prepared pan. Tap down with a fork to create a complete layer. Top with shredded cheese (save Romano for very top), then pour the egg mixture on top. Sprinkle with grated Romano cheese. Bake for one hour, uncovered at 350 degrees. Cool for 10 minutes on a wire rack before slicing and serving."
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CRAB QUICHE | JUST A PINCH RECIPES
Quiche is one of my favorite things to serve for breakfast. Especially Christmas morning. There is enough filling for two-frozen pie shells or one-deep dish homemade pie crust. You can also use 1lb of fresh crab if you do not want to use the canned.
From justapinch.com
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Category Eggs
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  • Bake for 55 minutes. Remove from the oven and let it rest for 20 minutes before serving.
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CRUSTLESS CRAB QUICHE RECIPE - FOOD.COM
This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same.
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Reviews 4.5
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Calories 161.1 per serving
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See details


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Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Breakfast, Brunch
Calories 290 calories per serving
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See details


CRAB QUICHE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 5 minutes
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  • Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.
See details


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See details


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