Crab Quiche
Yield
4 servingsPrep
?Cook
45 minReady
?Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
pastry
recipe, or 1 layer pie crust mix |
* |
| 7 ½ | ounces |
crab meat
lump, fresh, shells and cartilage removed |
|
| 3 | ounces |
swiss cheese
grated |
|
| 4 | large |
eggs
|
|
| 2 | cups |
table cream
|
* |
| ⅓ | cup |
onions
minced |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
pastry
recipe, or 1 layer pie crust mix |
* |
| 216.8 | ml/g |
crab meat
lump, fresh, shells and cartilage removed |
|
| 86.7 | ml/g |
swiss cheese
grated |
|
| 4 | large |
eggs
|
|
| 473 | ml |
table cream
|
* |
| 79 | ml |
onions
minced |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 5 | ml |
parsley leaves
fresh, chopped |
|
Directions
Preheat oven to 425℉ (220℃).
Crust:
Prepare pie crust as directed.
Place pastry on the bottom and sides of a 9-inch pie pan.
Filling:
Over the dough, sprinkle all of crabmeat, then all of cheese.
In a bowl, beat eggs, cream, onion, salt, and cayenne until blended.
Pour mixture over crabmeat and cheese.
Sprinkle with parsley.
Place pan on a cookie sheet and set on middle rack in oven.
Bake at 425 f for 15 minutes, then reduce heat to 300 f.
Bake 30 minutes more or until knife, when inserted, comes out clean.
Remove quiche from oven and let cool 10 minutes.
Cut and serve warm.
