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Buttery Crab Quiche

Buttery Crab Quiche
—Maryellen Hays, Wolcottville, Indiana
8 ServingsPrep: 15 min. Bake: 45 min. + standing

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.
Nutrition Facts: 1 serving (1 piece) equals 277 calories,
© Taste of Home 2013

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Buttery Crab Quiche (continued)

Nutrition Facts: 16 g fat (7 g saturated fat), 147 mg cholesterol, 506 mg sodium, 18 g carbohydrate, trace fiber, 16 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013