‹ Back to Crab Quiche

Print Options

Crab Quiche Exps Toham25 20493 Dr 02 09 2b

Crab Quiche

TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling YIELD: 8 servings.
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. —Taste of Home Test Kitchen

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 cup shredded Swiss cheese, divided
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 1 tablespoon butter
  • 3 large 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

  • 1. Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
  • 2. Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender.
  • 3. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
  • 4. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Nutrition Facts

1 piece: 292 calories, 19g fat (10g saturated fat), 116mg cholesterol, 422mg sodium, 18g carbohydrate (3g sugars, 0 fiber), 10g protein.

© 2024 RDA Enthusiast Brands, LLC