Best Crab Quiche Recipe Recipes Recipe For Banana

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WINNING CRAB QUICHE



Winning Crab Quiche image

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

1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 large eggs, beaten
1/2 cup whole milk
2 cans (6 ounces each) flaked crabmeat, drained
1/3 cup chopped green onions
1 tablespoon minced fresh parsley
2 cups shredded Swiss cheese
1 unbaked pastry shell (9 inches)

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



Crab Quiche image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 cup shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter
3 large eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flaked imitation crabmeat, chopped

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



Crab Quiche image

An easy and delicious crab quiche, with lots of herbs and Gruyere cheese. Make one quiche, but is easily doubled.

Provided by Jennifer

Categories     Brunch     Main Course

Time 50m

Number Of Ingredients 12

1 9-inch frozen deep dish pie shell (thawed, unbaked)
5 large eggs
1 1/2 cups half and half cream (10% b.f.)
2 Tablespoons finely chopped fresh chives (plus whole chives for topping, or 1/2 tsp dried)
2 Tablespoons finely chopped fresh parsley (or 1/2 tsp dried)
2 Tablespoons finely chopped fresh cilantro (or 1/2 tsp dried, or omit and use more parsley)
1/4 teaspoon Old Bay seasoning (or substitute a pinch of celery salt and a pinch of paprika)
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1 cup Gruyere cheese (grated, or substitute Swiss or Emmental)
1/2 lb. lump crabmeat (canned or thawed if frozen, and picked over)

Steps:

  • Preheat oven to 375F. (not fan assisted) with rack in the centre of the oven.
  • In a large bowl, whisk together the eggs, cream, herbs and seasoning. Stir in grated cheese and crabmeat.
  • Pour the egg mixture into thawed, unbaked pie crust (you may have a tiny bit of filling that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top.
  • Bake quiche until filling puffs and is no longer wobbly in centre when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 329 kcal, Carbohydrate 16 g, Protein 17 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 162 mg, Sodium 672 mg, TransFat 1 g, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

CRAB AND TOMATO QUICHE



Crab and Tomato Quiche image

Provided by Food Network Kitchen

Time 2h

Yield 6-8

Number Of Ingredients 9

One 9-inch frozen pie shell
1/4 cup minced fresh chives
1/2 cup jumbo lump crabmeat, picked through for shells
1/2 cup quartered cherry tomatoes
1 cup shredded mozzarella
1 1/4 cups half-and-half
3 large eggs
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper

Steps:

  • Par-bake the crust according to package directions. Let cool slightly before adding the filling.
  • Sprinkle the chives evenly into the crust. Combine the crab and tomato with the mozzarella and sprinkle over the chives
  • Whisk together the half-and-half eggs, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
  • 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.

CRAB QUICHE



Crab Quiche image

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

1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
3 dashes hot pepper sauce (e.g. Tabasco™), or to taste
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1 green onion, chopped

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 CAKE AND FRIED GREEN TOMATO SLIDERS



Crab Cake and Fried Green Tomato Sliders image

Two summer favorites join forces in these superlative sliders: crab cakes and fried green tomatoes. While the crab cakes cook in the oven, green tomatoes are breaded and fried. A creamy homemade remoulade spread pulls together these crispy, juicy bites.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 9 sliders

Number Of Ingredients 31

1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
3/4 cup panko
1/4 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning, such as Old Bay
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Softened unsalted butter, for the baking sheet
1/2 cup mayonnaise
2 tablespoons parsley leaves, finely chopped
1 tablespoon Dijon mustard
2 teaspoons capers, chopped
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Pinch cayenne pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt
Vegetable oil, for frying
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
2 large eggs
1 1/2 cups panko
3 small green tomatoes, sliced into 9 rounds (see Cook's Note)
One 10-ounce package sweet slider buns
Store-bought pickled red onions, for serving
Bibb lettuce, torn into bite-size pieces, for serving

Steps:

  • For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
  • For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
  • For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
  • Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
  • For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
  • Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
  • Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
  • For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

CRAB QUICHE



Crab Quiche image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ounces gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 pound fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1/2 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon salt
Pinch ground mace
3 eggs, beaten

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



Crab Quiche image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 6 to 8 servings, or 16 appetiz

Number Of Ingredients 16

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes
1 egg
1 teaspoon salt
2 to 3 tablespoons iced water
1 bunch watercress, cleaned and finely chopped
8 ounces cooked crabmeat
1 tablespoon wholegrain mustard
2 eggs
2 yolks
3/4 cup milk
3/4 cup heavy cream
2 tablespoons sherry
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a large bowl, combine flour, butter, egg, salt and 1 teaspoon water. Mix lightly with your fingertips until pastry forms pea-sized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  • Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or up to 3 days.
  • In a small bowl, combine the watercress and crabmeat and toss well. Set aside. Preheat the oven to 375 degrees and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from the center out, lifting the pastry, turning slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8-inch thickness. Lightly butter and flour a 8 by 12-inch tart pan with removable bottom, and line with pastry. fork. Line the pastry with parchment or aluminum foil larger Prick the bottom all over with a than the pan and fill the pan with weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and brush the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F. In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading evenly. Pour custard over crab to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Remove tart shell and serve warm or room temperature.

CRAB AND BACON QUICHE



Crab and Bacon Quiche image

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

One 9-inch frozen pie shell
1 cup shredded fontina cheese
3/4 cup jumbo lump crabmeat, picked through for shells
1/4 cup chopped cooked bacon
1 1/4 cups heavy cream
3 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

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.

CJ'S EPIC STRAWBERRY BANANA SMOOTHIE



CJ's Epic Strawberry Banana Smoothie image

This is my 13-year-old son's creation. It's perfect on a hot summer day or as an after school treat.

Provided by CarolinaBlonde

Categories     Strawberry Smoothies

Time 10m

Yield 4

Number Of Ingredients 7

2 cups ice
3 frozen bananas, cut into small chunks
1 cup skim milk
¼ cup white sugar, or to taste
6 fresh strawberries, sliced
1 teaspoon pure vanilla extract
2 tablespoons whipped dairy topping, or to taste

Steps:

  • Put ice in a blender; add bananas, milk, sugar, strawberries, and vanilla extract. Blend until smooth. Top with whipped topping; blend again until smooth.n

Nutrition Facts : Calories 166.1 calories, Carbohydrate 38.4 g, Cholesterol 1.2 mg, Fat 0.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 27.5 mg, Sugar 28.3 g

CHESAPEAKE CRAB QUICHE



Chesapeake Crab Quiche image

A co-worker made a fabulous crab quiche for brunch at work last week, and she is one of those stingy recipe people, so I couldn't get the recipe:( Well, I was determined to replicate the dish, and I came up with this one...which I think is even tastier than hers!! I hope you enjoy this as much as I did.

Provided by Manda

Categories     Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

1 unbaked frozen 9 inch pie shell
1/2 cup mayonnaise
3 eggs, beaten
8 ounces lump crabmeat
1/3 cup red onion, diced
2 tablespoons flour
8 ounces shredded colby-monterey jack cheese (or Swiss, if you prefer)
1/2 teaspoon parsley flakes
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon ground dry mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder

Steps:

  • In large bowl, combine all ingredients except pie shell.
  • Fill pie shell with mixture and bake in 350 degree oven for 40-45 min.
  • until bubbly and browned on top.

CRAB QUICHE II



Crab Quiche II image

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

1 (9 inch) deep dish pie crust
2 eggs, beaten
½ cup milk
½ cup mayonnaise
1 teaspoon cornstarch
1 ½ cups shredded Swiss cheese
½ pound imitation crabmeat
1 pinch ground black pepper

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

CRABMEAT QUICHE



Crabmeat Quiche image

Serve for a delicious and elegant luncheon!

Provided by BRIGITS

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons chopped green onion
3 tablespoons chopped red bell pepper
1 cup crabmeat, drained and flaked
salt and pepper to taste
2 tablespoons white wine
3 eggs, beaten
1 cup half-and-half cream
1 (9 inch) pie shell, partially baked
½ cup shredded Swiss cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat butter in a large skillet over medium heat. Saute green onion and red bell pepper until soft. Stir in crabmeat, and season with salt and pepper. Add wine, and cook for 1 minute. Remove from heat, and allow to cool.
  • In a large bowl, beat eggs until light. Whisk in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with Swiss cheese.
  • Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 17.8 g, Cholesterol 161.9 mg, Fat 29.2 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 13.6 g, Sodium 757.3 mg, Sugar 0.9 g

SKINNY CRAB QUICHE



Skinny Crab Quiche image

Crabmeat, zucchini, cheddar cheese and green onions flavor this savory crustless quiche. I take this to potlucks, cut into appetizer-size slices. As a diabetic, I know there will be at least one dish there I can eat guilt-free. -Nancy Romero, Clarkston, Washington

Provided by Taste of Home

Categories     Brunch     Dinner     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 can (6 ounces) crab
1-1/2 cups shredded reduced-fat cheddar cheese
1/2 cup shredded zucchini
1/3 cup chopped green onions
1-1/2 cups egg substitute
1 can (12 ounces) fat-free evaporated milk
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon salt-free lemon-pepper seasoning
Dash paprika

Steps:

  • In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika., Bake, uncovered, at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 223 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 736mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CRAB AND CHEDDAR QUICHE



Crab and Cheddar Quiche image

Easy crab quiche. Great for any meal or occasion.

Provided by Shelley

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
3 eggs
½ cup mayonnaise
½ cup whole milk
2 tablespoons all-purpose flour
1 teaspoon seafood seasoning (such as Old Bay®)
1 cup shredded Cheddar cheese
½ cup chopped fresh parsley
1 cup crabmeat
1 pinch seafood seasoning (such as Old Bay®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
  • Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.7 g, Cholesterol 104.2 mg, Fat 25.7 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 452.6 mg, Sugar 1.1 g

BUTTERY CRAB QUICHE



Buttery Crab Quiche image

-Maryellen Hays, Wolcottville, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 277 calories, Fat 16g fat (7g saturated fat), Cholesterol 147mg cholesterol, Sodium 506mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.

CHEDDAR CRAB QUICHE



Cheddar Crab Quiche image

For a completely vegetarian quiche, leave the crab out. I used this recipe for a friend that was having some problems with finding a lower fat recipe, using reduced fat cheese and liquid egg substitute. Obviously we can add the fat back in if you like!

Provided by TishT

Categories     Crab

Time 1h15m

Yield 1 Quiche, 8 serving(s)

Number Of Ingredients 11

12 ounces frozen hash browns, thawed
1 (6 ounce) can white crab meat, drained and rinsed
4 ounces reduced-fat sharp cheddar cheese, grated
1 cup liquid egg substitute
1 (12 ounce) can evaporated skim milk
1/4 cup minced onion
1/4 cup dried tomatoe
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons fresh parsley, finely chopped

Steps:

  • Preheat the oven to 425F degrees.
  • Place the thawed hash browns in a prepared dish.
  • Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray.
  • Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes.
  • Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust.
  • Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl.
  • Mix well and slowly pour the mixture over the top and sprinkle with parsley Bake the quiche for 15 minutes and then reduce the temperature to 300°F and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer.
  • Alolw the quiche to rest 10 minutes before cutting.
  • Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
  • Seal, label and freeze up to two months.
  • Do not thaw before reheating.
  • Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.

BRUNCH CRAB QUICHE



Brunch Crab Quiche image

From Gourmet magazine September 2004. I used store bought pastry instead of making from scratch. The recipe is for the filling only.

Provided by agoodcookie

Categories     Crab

Time 45m

Yield 1 quiche`, 8 serving(s)

Number Of Ingredients 11

1/2 lb crabmeat
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup grated monterey jack cheese
1/2 cup grated swiss cheese
1 frozen pie crust

Steps:

  • Preheat oven to 375°F.
  • Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
  • Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
  • Cool in pie plate on rack for 15 minutes.
  • *My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.

Nutrition Facts : Calories 399.9, Fat 33.9, SaturatedFat 17.8, Cholesterol 211.7, Sodium 593.5, Carbohydrate 10.2, Fiber 0.2, Sugar 1.1, Protein 13.8

SUNDAY'S BEST CRAB AND CHEESE QUICHE



Sunday's Best Crab and Cheese Quiche image

Categories     Cheese     Breakfast     Bake     Crab

Yield makes 8 servings

Number Of Ingredients 10

2 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup mayonnaise
1 teaspoon cornstarch
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crab meat, flaked
6 ounces Swiss cheese, shredded (1 1/2 cups)
1 9-inch unbaked pie crust (see page 192)

Steps:

  • Preheat the oven to 350°F.
  • In a medium bowl, combine the eggs, milk, mayonnaise, cornstarch, paprika, salt, and pepper. Stir in the crab and cheese. Pour the mixture into the pie shell. Bake for 30 to 40 minutes, or until a knife inserted into center of the quiche comes out clean.

CRAB QUICHE WITH HOLLANDAISE



Crab Quiche with Hollandaise image

I discovered this quiche at a diner during a motorcycle road trip with my husband. It was so amazing, I worked to duplicate it back home. Our family loves the results. -Amy Knight, Lake Linden, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings (2/3 cup sauce).

Number Of Ingredients 17

Pastry for single-crust pie (9 inches)
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup shredded cheddar-Monterey Jack cheese
3/4 cup frozen asparagus stir-fry vegetable blend, thawed
1/4 cup finely chopped onion
3 large eggs
1 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon seafood seasoning
1/8 teaspoon hot pepper sauce
SAUCE:
3 large egg yolks
1 tablespoon water
1 tablespoon lemon juice
1/2 cup butter, melted
Dash pepper

Steps:

  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack., In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting., In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche.

Nutrition Facts : Calories 511 calories, Fat 38g fat (21g saturated fat), Cholesterol 310mg cholesterol, Sodium 754mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 0 fiber), Protein 19g protein.

CRAB QUICHE



Crab Quiche image

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

For pastry
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3 to 4 tablespoons ice water
For filling
1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon seafood seasoning such as Paul Prudhomme's
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 oz coarsely grated Monterey Jack cheese (1/2 cup)
2 oz coarsely grated Swiss cheese (1/2 cup)
Special Equipment
a pastry or bench scraper; a 9-inch glass or ceramic deep-dish pie plate; pie weights or raw rice

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.

QUICK CRAB QUICHE



Quick Crab Quiche image

This recipe comes forn the Egg Council. When I make this for someone with seafood allergies I use imitation crabmeat.

Provided by annconnolly

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 (9 inch) deep dish pie shells
1 (6 1/2 ounce) can crabmeat, flaked and drained
1/2 cup swiss cheese, grated (cheddar does well too)
6 eggs
1 1/2 cups light cream
1 tablespoon instant minced onion
1 tablespoon dry white wine (optional)
1/2 teaspoon dry mustard
1/2 teaspoon dried tarragon leaves, crushed

Steps:

  • Sprinkle crabmeat and cheese into pie shell.
  • Beat together remaining ingredients.
  • pout over crabmeat and cheese.
  • Bake in a preheated 357 degree oven 30-35 minutes until knife inserted in center comes out clean.
  • Cool 5 minutes before serving.

Nutrition Facts : Calories 362.8, Fat 26.2, SaturatedFat 12.6, Cholesterol 272.3, Sodium 504, Carbohydrate 14.3, Fiber 0.3, Sugar 1.8, Protein 17

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