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Buttery Crab Quiche Recipe
Buttery Crab Quiche Recipe photo by Taste of Home
TOTAL TIME: Prep: 15 min. Bake: 45 min. + standing
MAKES: 8 servings

Ingredients

  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3 tablespoons King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Crab Quiche in Casserole Cookbook 2001, p107

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.

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

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MY REVIEW
Reviewed Nov. 13, 2011

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!

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