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Crab Quiche

Crab Quiche
Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese, making it a morning mainstay that brunch guests will clear their plates for.
6-8 ServingsPrep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 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
  • 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

Directions

  • 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.
© Taste of Home 2013

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Crab Quiche (continued)

Nutrition Facts: 1 serving (1 piece) equals 290 calories, 19 g fat (10 g saturated fat), 125 mg cholesterol, 432 mg sodium, 18 g carbohydrate, trace fiber, 10 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013