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Buttery Crab Quiche Recipe

Buttery Crab Quiche Recipe photo by Taste of Home

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—Maryellen Hays, Wolcottville, Indiana

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Buttery Crab Quiche Recipe

Prep: 15 min. Bake: 45 min. + standing

Yield: 8 Servings

15 45 60

Ingredients

1 unbaked deep-dish pastry shell (9 inches)
3 tablespoons all-purpose flour
4 eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup french-fried onions

Directions

Bake unpricked pastry shell at 425° for 5 minutes. Meanwhile, in a bowl, combine the flour, eggs, milk, salt, pepper and nutmeg until smooth. Add the crab, mushrooms and cheeses. Pour into pastry shell.
Bake at 350° for 35 minutes. Top with onions. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 277 calories, 16 g fat (7 g saturated fat), 147 mg cholesterol, 506 mg sodium, 18 g carbohydrate, trace fiber, 16 g protein.

Originally published as Crab Quiche in Casserole Cookbook , p107

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Buttery Crab Quiche

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(1-1) of 1 reviews

Reviewed on Nov. 13, 2011 by mcsly

Made this quiche sans the french fried onions for weekend guests and it was fabulous! I doubled the recipe and added 4 more ounces of crabmeat (since I had a pound). I had enough filling for three generous 9" crusts. Deeelicious!