Crab Quiche
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 8 servings.
Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese. —Taste of Home Test Kitchen
Ingredients
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1 sheet refrigerated pie crust
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1 cup shredded Swiss cheese, divided
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1/2 cup chopped sweet red pepper
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1/4 cup chopped green onions
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1 tablespoon butter
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3 large eggs
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1-1/2 cups half-and-half cream
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3/4 cup flaked imitation crabmeat, chopped
Directions
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1.
Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
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2.
Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender.
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3.
In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
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4.
Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 292 calories, 19g fat (10g saturated fat), 116mg cholesterol, 422mg sodium, 18g carbohydrate (3g sugars, 0 fiber), 10g protein.
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