Buttery Crab Quiche

Name: Buttery Crab Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 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

—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

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.

Originally published as crab Quiche in Casserole Cookbook

Reviews

My Review

Click stars to rate

Average Rating:

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!