Swiss Crabmeat Quiche
Swiss Crabmeat Quiche recipe
Yield
1 quichePrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 2 | cups |
light cream (half&half)
|
|
| 2 | cups |
swiss cheese
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pound |
crab meat
|
|
| 4 | large |
eggs
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 2 | large |
onions
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 473 | ml |
light cream (half&half)
|
|
| 473 | ml |
swiss cheese
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 453.6 | g |
crab meat
|
|
| 4 | large |
eggs
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 2 | large |
onions
minced |
|
Directions
Place crabmeat over bottom of pie shell, sprinkle onion and then cheese on top.
Beat eggs with salt and cream.
Pour egg mixture over all. Bake in preheated 425℉ (220℃). for 5 min. Reduce heat to 350℉ (180℃). and cook until firm.
Foil can be placed over crust to prevent burning.
Slice and serve with sweet type of salad, such as pineapple.
