Ks Crab Quiche Florentine Recipes

K'S CRAB QUICHE FLORENTINE RECIPE

Steps:

• Preheat oven to 375°F. Prepare pie crust in lightly greased pie plate. Coat a nonstick skillet with cooking spray (and/or small amount of olive oil). Place over med-high heat; add onion and saute 4 minutes. Add spinach and spices; cook 2 minutes or until spinach wilts. Combine cheese, crab and spinach/onion mixture and stir gently with fork until well blended. Pour into prepared pie crust. Mix milk and egg substitute; pour over crab mixture. Bake for 45 to 50 minutes or until knife inserted in middle comes out clean. Let sit 10 minutes. FABULOUS!

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.

CRAB FLORENTINE QUICHE

Steps:

• Unroll dough, separating into strips.
• Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
• Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough.
• Repeat procedure with remaining dough strips.
• Cover dough with a towel; let rest 20 minutes.
• Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray.
• Fold edges under; flute.
• Sprinkle cheese over bottom of crust.
• Top with crabmeat; set aside.
• Preheat oven to 375 degrees F.
• Coat a large nonstick skillet with cooking spray; place over medium-high heat.
• Add onion; saute 4 minutes.
• Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts.
• Arrange spinach mixture over crabmeat.
• Combine milk and egg substitute; stir well with a whisk.
• Pour over spinach mixture.
• Bake at 375 degrees F for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
• Garnish with cherry tomatoes, if desired.

FLORENTINE QUICHE

Steps:

• Beat eggs. Add cream; beat more. Add remaining ingredients. Mix well.
• Pour into a greased (I use non-stick spray) pie/quiche pan.
• Bake at 350 degrees for 30 - 40 minutes or until eggs are set and top is lightly browned.
• Let stand 10 minutes before serving.

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.

QUICHE FLORENTINE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
• Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool.
• Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
• Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell.
• Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.

CRAB QUICHE WITH HOLLANDAISE

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.