Curried Crab Quiche
Yield
6 servingsPrep
20 minCook
1 hrsReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
crab meat
or 1 pound alaska king crab |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
sherry
|
|
| 1 | tablespoon |
onions
finely chopped |
|
| 1 | teaspoon |
curry powder
|
|
| 1 | teaspoon |
parsley flakes
|
*
|
| 1 | cup |
swiss cheese
cubed |
*
|
| 1 | each |
pie shell (9 inch)
unbaked, 10 inch |
|
| filling | |||
| 3 | large |
eggs
well beaten |
|
| ¾ | cup |
milk
|
|
| ½ | cup |
sour cream
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
crab meat
or 1 pound alaska king crab |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
sherry
|
|
| 15 | ml |
onions
finely chopped |
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
parsley flakes
|
*
|
| 237 | ml |
swiss cheese
cubed |
*
|
| 1 | each |
pie shell (9 inch)
unbaked, 10 inch |
|
| filling | |||
| 3 | large |
eggs
well beaten |
|
| 177 | ml |
milk
|
|
| 118 | ml |
sour cream
|
|
| 1.3 | ml |
salt
|
|
Directions
Bake pie shell at 400℉ (200℃) for 10 minutes.
Remove from oven.
Combine well drained crab with lemon juice, sherry, onion, curry and parsley.
Refrigerate 1 to 2 hours to blend flavors.
Cover bottom of pastry shell with cubed cheese.
Spread crab and seasonings over cheese.
Combine all ingredients for filling and pour over all.
Bake at 350℉ (180℃) for 45 minutes or until lightly browned and set.
Cool slightly and cut in wedges.
