CRAB QUICHE
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, Fat 19g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 432mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.
CRAB QUICHE
My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!
Provided by JIMZGRL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
- In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
- Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.9 g, Cholesterol 154.1 mg, Fat 26.1 g, Fiber 0.5 g, Protein 11.4 g, SaturatedFat 13.2 g, Sodium 691 mg, Sugar 3.1 g
DIVINE CRAB QUICHE
This is simply Divine! It is a simple quiche made with fresh ingredients and cooked in a casserole dish with no crust. It is wonderful straight from the oven or served the next day. It is a great quiche for brunch or dinner. I served it with a Spinach Salad and "My Mom's Awesome Parsley Potatoes."
Provided by NcMysteryShopper
Categories Savory Pies
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat Oven to 350 Degrees.
- Sautee Mushrooms in Butter for 3 -4 minutes.
- Remove with slotted spoon and blot thoroughly.
- Beat Eggs with Sour Cream, Spinach, Cottage Cheese, Parmesan, Flour and Seasonings.
- Drain Crab and blot dry with paper towels.
- Fold Mushrooms (reserve a ¼ of the mushrooms), Crab, and Cheese into Egg Mixture.
- Spread into 9" Glass Casserole Dish.
- Arrange remaining Mushrooms on top of Egg Mixture.
- Bake for 1 hour, or until set.
- Let sit for about 5 minutes before cutting.
CRAB QUICHE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
CRAB AND BACON QUICHE
Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.
Provided by Food Network Kitchen
Time 2h
Yield 6-8
Number Of Ingredients 8
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.
CRAB QUICHE
Provided by Tony Kerum
Categories Egg Brunch Bake Lunch Crab Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 21
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.
CRAB AND CHEDDAR QUICHE
Easy crab quiche. Great for any meal or occasion.
Provided by Shelley
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
- Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.7 g, Cholesterol 104.2 mg, Fat 25.7 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 452.6 mg, Sugar 1.1 g
CRAB QUICHE
Please everyone at the table when you serve this Crab Quiche with Swiss cheese. Explore the recipe to learn more about this delicious brunch dish.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
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