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Curried Crab Quiche Recipe

Photo by: Taste of Home

Curry and crab complement each other perfectly in this fuss-free quiche from Kathy Kittel of Lenexa, Kansas. With a sunny color and a rich taste, it's special enough for a holiday breakfast or brunch.

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6-8 Servings
Prep: 15 min. Bake: 40 min.

Ingredients

1 unbaked pastry shell (9 inches)
6 to 8 ounces canned or frozen crabmeat, thawed, drained and cartilage removed
3/4 cup shredded Swiss cheese
3 eggs
1-1/2 cups heavy whipping cream
1/2 to 1 teaspoon curry powder
1/2 teaspoon salt
Dash pepper

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. Remove from the oven; reduce heat to 375°. Sprinkle crab and cheese into shell.
In a bowl, beat eggs. Add cream, curry, salt and pepper; pour over cheese. Cover edges of pastry with foil; bake for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 361 calories, 28 g fat (16 g saturated fat), 174 mg cholesterol, 385 mg sodium, 15 g carbohydrate, trace fiber, 12 g protein.

Curried Crab Quiche published in Quick Cooking November/December 1998, p13