Crabmeat Parmesan Quiche Recipes

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 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.

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 AND TOMATO QUICHE

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.

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 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.

ASPARAGUS CRAB QUICHE

Steps:

• Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.

CRAB QUICHE

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.

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 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.,

HOLIDAY CRUSTLESS CRAB QUICHE

Steps:

• In a medium skiller sauté mushrooms and onions in the butter till tender. Drain on paper towel.
• In a bowl combine the sour cream, cottage cheese, parmesan cheese and crabmeat. Toss the shredded Monterey jack cheese with the flour in a plastic bag and then add to the crabmeat mixture.
• Beat the eggs and combine the rest of the ingredients in a bowl.
• Pour into a 10 inch greased quiche dish or a deep dish pie plate. Bake at 350 degrees for 40 minutes or until a knife inserted in comes out clean. Quiche should be puffed and golden brown. Let stand 5 min before cutting.

SKINNY CRAB QUICHE

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.

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.

DIVINE CRAB QUICHE

Steps:

• Preheat Oven to 350 Degrees.
• Sautee Mushrooms in Butter for 3 -4 minutes.
• Remove with slotted spoon and blot thoroughly.
• Beat Eggs with Sour Cream, Spinach, Cottage Cheese, Parmesan, Flour and Seasonings.
• Drain Crab and blot dry with paper towels.
• Fold Mushrooms (reserve a ¼ of the mushrooms), Crab, and Cheese into Egg Mixture.
• Spread into 9" Glass Casserole Dish.
• Arrange remaining Mushrooms on top of Egg Mixture.
• Bake for 1 hour, or until set.
• Let sit for about 5 minutes before cutting.

CRAB-MEAT QUICHE

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.

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.

CARROT-PARMESAN QUICHE

Steps:

• Preheat oven to 400°F. Butter a 9-by-13-inch rimmed baking sheet; line with parchment, leaving an overhang on both long sides. On a lightly floured surface, roll out dough to a 12-by-16-inch rectangle. Transfer to prepared baking sheet. Trim edges to about a 1/2-inch overhang; prick dough all over with the tines of a fork.
• Line with parchment; fill with pie weights or dry beans. Transfer to oven; bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes and try again). Continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes. (Crust can be kept at room temperature, loosely covered, up to 1 day.)
• Reduce oven temperature to 375°. Heat oil in a medium saucepan over medium. Add onion and teaspoon salt. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add carrots and garlic; cook until fragrant, about 1 minute. Add 1/2 cup water and bring to a boil; then reduce heat to low, cover, and cook until carrots are completely soft, 18 to 20 minutes. Transfer to a blender and let cool 10 minutes. Add milk and blend until smooth (you should have 2 cups). Transfer mixture to a bowl and whisk in cream, eggs, cheese, remaining 3/4 teaspoon salt, and pepper. Whisk until smooth (you should have about 3 1/2 cups).
• Pour filling into crust and bake until center is just set, about 35 minutes (if browning too quickly, tent edges with foil). Let cool completely on a wire rack. Top with salad just before serving.

HOT CRAB PARMESAN DIP

Steps:

• Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
• Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
• Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

CRUSTLESS CRAB AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350°.
• Sauté mushrooms in butter.
• Remove w/ slotted spoon to paper towels and blotdry thoroughly.
• Beat eggs w/ sour cream, cottage cheese, Parmesan, flour and seasonings.
• Drain crab and blot dry with paper towels.
• Fold mushrooms, crab and Monterey Jack into egg mixture.
• Spread into (ungreased) 10" Pyrex pie plate.
• Bake 45 minutes, or until knife inserted in center comes out clean.