Spaghetti Crab Quiche Recipe
- 1-1/2 cups cooked spaghetti
- 2 tablespoons butter, melted
- 5 eggs
- 1/3 cup grated Parmesan cheese
- 1-1/4 cups chopped imitation crabmeat (about 4 ounces)
- 1 cup (4 ounces) shredded Swiss cheese
- 1/3 cup finely chopped onion
- 1-1/2 cups half-and-half cream
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper, optional
- 1. Place spaghetti in a bowl; drizzle with butter. In another bowl, combine 2 eggs and Parmesan cheese. Pour over the spaghetti and toss to coat. Press onto the bottom and up the sides of a greased 9-in. pie plate. Sprinkle with crab, Swiss cheese and onion.
- 2. In a bowl, lightly beat remaining eggs. Whisk in the cream, salt, pepper and cayenne if desired. Slowly pour into crust. Bake, uncovered, at 350° for 25 minutes. Cover and bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
1 serving (1 cup) equals 334 calories, 20 g fat (12 g saturated fat), 240 mg cholesterol, 749 mg sodium, 16 g carbohydrate, 1 g fiber, 18 g protein.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.