Curried Crab Quiche Recipe
Curried Crab Quiche Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
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.
Originally published as Curried Crab Quiche in Quick Cooking November/December 1998, p13

Nutritional Facts

1 each: 361 calories, 28g fat (16g saturated fat), 174mg cholesterol, 385mg sodium, 15g carbohydrate (3g sugars, 0 fiber), 12g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Curried Crab Quiche in Quick Cooking November/December 1998, p13

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