Crab And Swiss Quiche Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, sour cream, milk, butter, flour, salt, and black pepper in a bowl until thoroughly combined; gently stir imitation crabmeat and Swiss cheese into the egg mixture. Spread the filling into the pie crust.
• Bake quiche in the preheated oven until a knife inserted into the filling comes out clean, 40 to 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
• Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

Steps:

• For the crust: Mix together rice, egg and soy sauce. Spread evenly to cover a pie plate. Bake rice crust at 350F for 10 minutes. Remove from oven.
• Arrange cheese on bottom of crust. Top with crab meat. Sprinkle with green onions.
• Mix together eggs, cream, salt , lemon peel, mustard and nutmeg.
• Pour evenly over top of quiche.
• Bake at 350F for 45 minutes. Let cool for 10 minutes before slicing.
• Can be frozen, and served cold after thawing, or warmed in a 350F oven for 25 minutes.

Steps:

• Preheat oven to 350 degrees.
• Mix first 5 ingredients throughly in large bowl Mix in cubed Swiss or Baby Swiss Cheese.
• Mix in drained crab meat.
• Pour mix into an unbaked pie shell.
• Cook for 30-45 minutes at 350 degrees.
• Add parsley or other garnish if desired.
• Serve warm.

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.

Steps:

• Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
• Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
• Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
• Make filling:
• If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
• Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
• Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.

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.

Steps:

• In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.

Steps:

• Heat oven to 375ºF.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie. Sprinkle crabmeat and cheese onto bottom of crust.
• Whisk remaining ingredients in medium bowl until blended. Pour over ingredients in crust. Place pie plate on rimmed baking sheet.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.