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.
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 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 WITH CHEESE
Steps:
- Serve hot or at room temperature. Enjoy.
Nutrition Facts : Calories 360 kcal, Carbohydrate 28 g, Cholesterol 108 mg, Fiber 1 g, Protein 13 g, SaturatedFat 10 g, Sodium 586 mg, Sugar 1 g, Fat 22 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CRUSTLESS PECAN, BRIE AND LEEK QUICHE
Provided by Fisher® Nuts
Time 45m
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Spray a 9-inch pie or quiche pan with non-stick cooking spray. Chop a half cup of pecan halves and sprinkle evenly over the bottom of the pan.
- Cook the leeks: Remove the darkest green portion of the leeks and discard. Split the leeks in half lengthwise and then in half again. Cut into half-inch slices, wash and dry well. In a medium skillet, melt the butter over medium heat. When the butter starts to froth and brown slightly on the edges of the pan, add the leeks. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer about three quarters of the leeks to the bottom of the prepared pan.
- Make the batter: Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the half and half, hot pepper sauce and Worcestershire.
- Bake and serve: Pour the batter over the leeks. Place the pan in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top. Close the oven and bake for an additional 5 to 10 minutes or until the egg mix jiggles only slightly when you shake the pan. Cool for 10 to 15 minutes before serving. Top with remaining leeks and pecans. Drizzle with balsamic. Devour.
CRAB AND CHEDDAR QUICHE
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
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
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.
CRABMEAT CHEESECAKE WITH PECAN CRUST (CREOLE)
This recipe comes from the website gumbopages.com, & is said to be somewhat different from some other similar cheesecakes in that is uses a pecan nut crust, & this cheesecake is said to be THE appetizer at the Palace Cafe in New Orleans. [NOTE: The recipe actually calls for 3 ounces of Creole cream cheese, but also indicates that since that is not easy to obtain, 3 tablespoons each of plain yogurt & sour cream are a suitable substitute, & that's what I've listed in the recipe.]
Provided by Sydney Mike
Categories Crab
Time 1h43m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- FOR THE PECAN CRUST: Preheat oven to 350 degrees F.
- Grind the pecans, flour & salt in a food processor until fine, then transfer to a bowl.
- Add butter, working it into the flour until there are crumbs the size of small peas.
- Toss in the ice water, & using fingers, lift up the dough to incorporate evenly. [The dough will remain fairly crumbly].
- Starting with the sides, & then the bottom, press the dough into a 9" tart pan.
- Bake crust for about 20 minutes, then allow it to cool before filling. Meanwhile, reduce oven temperature to 300 degrees F.
- FOR THE FILLING: Cook the onion in a little butter over medium heat until translucent.
- Add crabmeat & cook just until heated through, then remove from heat & set aside.
- In a mixing bowl, using a wooden spoon, blend the cream cheese until smooth, then add the yogurt & sour cream. After that add the eggs one at a time.
- Fold this cheese mixture into the crabmeat mixture, & season to taste with salt, pepper & hot sauce.
- Pour this mixture into the prepared & cooled crust, then bake for about 30 minutes until set & firm to the touch.
- FOR THE GARNISH: Saute shallots until translucent, then add mushrooms and 'SWEAT' until just cooked through.
- Add lemon juice, Worcestershire sauce & hot sauce, & cook until the mixture is reduced by 3/4.
- Add heavy cream & cook until reduced by half, then whisk in the butter.
- In a separate saute pan, add crab claw fingers. Salt & pepper to taste, then pour the reduced mixture over the crab claws & keep warm.
- Each slice of cheesecake gets 3 crab claws & 2 tablespoons of the reduced sauce.
BRUNCH CRAB QUICHE
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
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
CRAB QUICHE
Please everyone at the table when you serve this Crab Quiche with Swiss cheese. Explore the recipe to learn more about this delicious brunch dish.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie. Sprinkle crabmeat and cheese onto bottom of crust.
- Whisk remaining ingredients in medium bowl until blended. Pour over ingredients in crust. Place pie plate on rimmed baking sheet.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
CRAB AND BRIE QUICHE ON PECAN CRUST DRIZZLED WITH SAGE BROWN BUTTER
Steps:
- In a food processor, short burst the butter, flour, salt, into the flour then drizzle in up to a 1/4 cup of iced cold water until the dough forms. Pat into a circle, wrap in plastic wrap, chill for an hour. Roll into a pie pan. Bake with weights in the crust over foil for 15 minutes at 350°F. Cool. Stir the rest of the ingredients together and pour into the par baked crust. Bake at 350°F for 30 to 40 minutes or until slightly brown on top and set. Nut Brown Butter: Brown 1/4 stick butter and 6 fresh sage leaves chopped in a pan until it smell nutty, but be careful not to over cook. Drizzle over each slice of quiche.
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