Crab Meat Quiche
Yield
6 servingsPrep
20 minCook
20 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
crab meat
|
|
| 1 | tablespoon |
celery
chopped |
|
| 1 | tablespoon |
onions
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
sherry
|
|
| 4 | large |
eggs
slightly beaten |
|
| 1 | cup |
milk
|
|
| 1 | cup |
cream
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
crab meat
|
|
| 15 | ml |
celery
chopped |
|
| 15 | ml |
onions
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
sherry
|
|
| 4 | large |
eggs
slightly beaten |
|
| 237 | ml |
milk
|
|
| 237 | ml |
cream
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
Directions
Combine the crab meat, celery, onion, parsley, and sherry, and refrigerate at least one hour.
Sprinkle the inside of a partly baked pastry shell with the crab meat mixture.
Combine eggs, milk, cream, nutmeg, salt, and pepper in blender three seconds and pour in pie shell.
Bake 15 minutes at 450℉ (230℃) then reduce the oven temperature to moderate 350℉ (180℃) F and bake until a knife inserted one inch from the pastry edge comes out clean.
Serve immediately.
