CRAB QUICHE RECIPES EASY RECIPES

Name: Crab Quiche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie crust; 1 cup shredded Swiss cheese, divided; 1/2 cup chopped sweet red pepper; 1/4 cup chopped green onions; 1 tablespoon butter; 3 large eggs; 1-1/2 cups half-and-half cream; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup flaked imitation crabmeat, chopped

CRAB QUICHE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Crab Quiche Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 sheet refrigerated pie crust
1 cup shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter
3 large eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flaked imitation crabmeat, chopped

Steps:

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.

Nutrition Facts : Calories 290 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 125mg cholesterol, SodiumContent 432mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 10g protein.

CRAB QUICHE RECIPE | FOOD NETWORK

Crab Quiche Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

4 ounces gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 pound fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1/2 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon salt
Pinch ground mace
3 eggs, beaten

Steps:

Preheat the oven to 350 degrees F.
Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

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CRAB QUICHE RECIPE: HOW TO MAKE IT - TASTE OF HOME

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

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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CRAB QUICHE RECIPE | FOOD NETWORK

From foodnetwork.com
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Category main-dish

Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

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