CRAB QUICHE
Steps:
- 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., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., 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 : Calories 290 calories, Fat 19g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 432mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.
CRAB QUICHE II
I love Quiche and imitation crab. This combines the best of both worlds. It is a simple and versatile recipe that whips up in a jiffy.
Provided by thatchbo
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.
Nutrition Facts : Calories 396.2 calories, Carbohydrate 20.9 g, Cholesterol 88.3 mg, Fat 29.4 g, Fiber 0.5 g, Protein 12.4 g, SaturatedFat 9.4 g, Sodium 601.9 mg, Sugar 4.5 g
WINNING CRAB QUICHE
Crabmeat is very plentiful here in Maryland, and this dish is one of my favorite ways to eat it. My sister-in-law Darlene gave me this recipe, and that simple gesture helped make me feel part of the family.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 387 calories, Fat 27g fat (10g saturated fat), Cholesterol 120mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.
CRAB QUICHE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
- Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.
CRAB QUICHE
I like this served room temperature but the choice is yours...=) A variation of a recipe from Yankee Magazine.
Provided by Aroostook
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter until soft.
- Add crabmeat, stir until heated through.
- Sprinkle the bottom of the pie shell with Parmesan Reggian cheese.
- Place crab and onion mixture in pie shell.
- Sprinkle with feta cheese and then top with grated Swiss cheese on top of the crabmeat mixture.
- Mix eggs, cream, salt, and cayenne pepper.
- Slowly pour mixture over ingredients in pie shell.
- Bake on the top rack of the oven at 375 degrees until done, about 25 minutes.
- Cool before slicing.
- Serve at room temperature.
Nutrition Facts : Calories 589.7, Fat 46.9, SaturatedFat 24.9, Cholesterol 250.9, Sodium 839.8, Carbohydrate 18, Fiber 1.2, Sugar 1.4, Protein 24.2
CRAB-MEAT QUICHE
A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).
Provided by David Tanis
Categories breakfast, dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
- Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
- Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
- Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB QUICHE
My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!
Provided by JIMZGRL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
- In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
- Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.9 g, Cholesterol 154.1 mg, Fat 26.1 g, Fiber 0.5 g, Protein 11.4 g, SaturatedFat 13.2 g, Sodium 691 mg, Sugar 3.1 g
CRAB AND BACON QUICHE
Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.
Provided by Food Network Kitchen
Time 2h
Yield 6-8
Number Of Ingredients 8
Steps:
- Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
- Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
- Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
JOHN TRAVOLTA'S CRAB QUICHE
Make and share this John Travolta's Crab Quiche recipe from Food.com.
Provided by Abby C
Categories Crab
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- To make the dough, put chilled butter, shortening, flour, and salt in a mixer with a paddle attached.
- Mix on medium until blended, about 3-4 minutes.
- (It will look like cornmeal.) Then add the water.
- As soon as the dough comes together, turn the mixer off.
- This should only take about 10 seconds.
- (Do not over mix) Take dough out of machine and chill in refrigerator for about 1 hour.
- Prepare the custard by mixing all ingredients together.
- Roll out dough to about 1/4-inch thick.
- Line the bottom of a 9-inch pie dish.
- Sprinkle 1/2 of each cheese on the bottom.
- Add crab meat.
- Sprinkle herbs over crab meat.
- Sprinkle on the rest of the cheese.
- Pour custard over all the ingredients almost to the top of the pie dish.
- Cook for 1 hour and 15 minutes at 325 degrees F.
- Let stand 30 minutes before serving.
- (Recipe courtesy The National Enquirer).
Nutrition Facts : Calories 863.9, Fat 62.8, SaturatedFat 35.2, Cholesterol 363.2, Sodium 840.8, Carbohydrate 35.5, Fiber 1.3, Sugar 0.6, Protein 39.1
CHEESY CHEDDAR CRAB QUICHE
Fix it and forget it for 45 minutes. I combined ideas from several recipes to create this somewhat lighter version of quiche for brunch, lunch, or dinner. Elegant, high in protein, high in flavor. Serves well as a main course or entire meal.
Provided by Stoblogger
Categories One Dish Meal
Time 45m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the crust, if using frozen, thaw completely on counter before filling.
- Preheat oven to 350°.
- Beat the eggs, stir in the shredded cheese, half-n-half, Old Bay seasoning, and shredded crab meat.
- Old Bay Seasoning contains both salt and pepper so you may not need to add additional salt or pepper. I don't.
- Pour into unbaked pie shell.
- Place on center oven rack for 35 minutes. Cover just the edges of crust with foil if they are browning too quickly.
- Check center of quiche, if jiggly, bake 10 more minutes or until center is done to your preference.
- Let stand for 5 minutes, serve hot with tomato slices or salad.
CRAB QUICHE
Provided by Tony Kerum
Categories Egg Brunch Bake Lunch Crab Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
- Make filling:
- If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
- Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
- Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.
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