Crab And Cheese Quiche Recipes

CRAB AND BACON QUICHE

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

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.

CRAB QUICHE

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.

CRABMEAT QUICHE

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.

CRAB QUICHE II

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.

CRAB AND SWISS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
• Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

WINNING CRAB QUICHE

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.

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.

CHEDDAR CRAB QUICHE

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.

CRAB AND CHEDDAR QUICHE

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.

CRAB QUICHE WITH CHEESE

Steps:

• Serve hot or at room temperature. Enjoy.

CRUSTLESS CRAB QUICHE

Steps:

• In a small bowl, combine all ingredients. Transfer to a 7-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes until a knife inserted in the center comes out clean.

CRAB RANGOON DIP WITH CRISPY WONTON CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
• Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
• Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
• While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
• Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

CRAB MEAT AND SWISS CHEESE QUICHE

Steps:

• Preheat oven to 350 degrees.
• Mix first 5 ingredients throughly in large bowl Mix in cubed Swiss or Baby Swiss Cheese.
• Mix in drained crab meat.
• Pour mix into an unbaked pie shell.
• Cook for 30-45 minutes at 350 degrees.
• Add parsley or other garnish if desired.
• Serve warm.

CHEESY CHEDDAR CRAB QUICHE

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.

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.

CRABMEAT-PARMESAN QUICHE

Steps:

• Set oven to 400 degrees (oven rack set to bottom-lowest position).
• Fit the prepared pastry into the 10-inch pie plate; fold edges under and crimp edges as desired.
• Using a fork, prick holes in the pastry all over.
• Fill with pie weights or dried beans.
• Place the pie plate on a baking sheet and bake for 8 minutes; remove the pie weights; cool.
• In a skillet saute the green onions with garlic over medium heat for about 3 minutes; stir in crabmeat, lemon rind, Old bay seasoning and cayenne (or ground red pepper) saaute for another 2 minutes.
• In a large bowl whisk together eggs, cream, salt and parmesan cheese.
• Add in the crab mixture; mix to combine and season with black pepper.
• Pour into prepared pie crust.
• Bake quiche (on top of a baking sheet) for about 35-40 minutes or until set.
• Let stand for 15 minutes before serving.

CRAB QUICHE

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.

SCALLION CRAB QUICHE

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together eggs, sour cream, milk, butter, flour, salt and pepper until thoroughly blended.
• Fold in crab, cheese and onions, blending well, spread into prepared pie shell.
• Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.

CRAB AND SPINACH QUICHE

Steps:

• Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.,

GRISWOLD INN BROCCOLI, CRAB AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350°F.
• Place pie crust in pie pan; prick evenly with a fork and bake for 7 minutes.
• Remove from oven; place broccoli and crab evenly over the bottom of the pie shell.
• Cover with cheese.
• Beat eggs; add cream and seasonings and mix well.
• Pour slowly over cheese so that the mixture spreads evenly.
• Bake 35 to 45 minutes or until golden brown.
• Cut into wedges to serve.