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Buttery Crab Quiche Recipe

Buttery Crab Quiche Recipe

—Maryellen Hays, Wolcottville, Indiana
TOTAL TIME: Prep: 15 min. Bake: 45 min. + standing YIELD:8 servings

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

  • 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.

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.

Reviews for Buttery Crab Quiche

Sort By :
MY REVIEW
Reviewed May. 14, 2014

"I followed the recipe to the letter...it was okay, but very bland."

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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Wine Pairings

Light-Bodied White Wine

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