Buttery Crab Quiche
—Maryellen Hays, Wolcottville, Indiana
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
Reviews
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I followed the recipe to the letter...it was okay, but very bland.
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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