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Crab Quiche
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1 unbaked pastry shell (9 inches)
1 cup (4 ounces) shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter or margarine
3 eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flaked imitation crabmeat, chopped
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at
450° 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 near the center
comes out clean. Let stand for 15 minutes before cutting.
Yield: 6-8 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |