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Buttery Crab Quiche

—Maryellen Hays, Wolcottville, Indiana
  • Total Time
    Prep: 15 min. Bake: 45 min. + standing
  • Makes
    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

  • 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.
  • Bake at 350° for 35 minutes. Top with onions. Bake 10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 277 calories, 16g fat (7g saturated fat), 147mg cholesterol, 506mg sodium, 18g carbohydrate (2g sugars, 0 fiber), 16g protein.

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Reviews

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Average Rating:
  • husbandhatescasseroles
    Jan 8, 2021

    No comment left

  • carolanne1210
    May 14, 2014

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

  • mcsly
    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!

  • nancywytman
    Oct 12, 2006

    No comment left