Crabmeat Quiche
Yield
1 quichePrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 4 | tablespoons |
butter
|
|
| 1 | cup |
crab meat
|
|
| 1 | teaspoon |
chives
chopped |
|
| 1 | teaspoon |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | ounces |
cream cheese
softened |
|
| 1 | x |
quiche filling
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 6E+1 | ml |
butter
|
|
| 237 | ml |
crab meat
|
|
| 5 | ml |
chives
chopped |
|
| 5 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 57.8 | ml/g |
cream cheese
softened |
|
| 1 | x |
quiche filling
|
* |
Directions
Preheat oven to 350℉ (180℃).
Sauté crabmeat for only 2 to 3 minutes in 4 tablespoons of butter, adding chives and parsley, salt and pepper.
Remove from heat and allow to cool for a couple of minutes before spreading it evenly in the bottom of the prepared pastry shell.
Beat the cream cheese until soft and creamy.
Then stir it into the Basic Quiche Filling, using a wooden spoon to remove as many of the lumps as possible.
Then pour the filling into the pie shell.
Bake for about 35 to 40 minutes, or until a knife inserted in the middle of the quiche comes out clean.
