Brunch Crab Quiche Food

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
• Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

CRAB QUICHE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

CRAB QUICHE

Steps:

• 1. Preheat oven to 350.
• 2. I am all about making my cooking life easier so chop all your veggies pick thru your crab meat the night before. I use real crab meat as I do not like the fake stuff but if you do feel free to use it. I make the pie dough a day or two before I need it so you can even put your pie dough in the plate cover it well for your use the next day. I also always caramelize my onions and garlic days before it will freeze really well. just hack of what you want and thaw.
• 3. Your crust should be in the pie pan and resting in the refrigerator if you did not do this the night before this should be the first thing you do before starting this dish, blind bake it for 10 -15 min if you look at my crust recipe you will see how to blind bake a crust, lately I have been not blind baking the crust and it worked just fine I put the quiche on the lower part of the oven and put a sheet of tinfoil the top that way the crust will brown nicely and the top stays nice and tender but you put some parchment paper on the crust add beans or rice or pie weights careful when you remove the paper when done as it will have butter on the bottom take out and put the cheese on the bottom and let cool. I used lunch meat cheese and just chopped it up small and filled the cup as much as possible or get a hunk of cheese and grate it (this is best).
• 4. Put the eggs in a tall measuring cup, pour in the half and half till it measures 2 cups, sometimes if the eggs seem small I will add 4 then add the liquid pour in a small bowl add sour cream, mix till just incorporated you do not want to over mix it. Put in fridge till needed.
• 5. Chop the asparagus ( I did mine in small circles) & the red pepper sauté in a small non stick fry pan with a pad of butter or olive oil. after about 5 min add the chopped onions, pepper salt dry mustard, mix to combine set aside to cool. I add the spices here as they always stick to the milk egg mixture cup and you loose to much here it sticks to the veggies.
• 6. To the cooled crust with cheese add veggies, add crab. Pour in the milk egg mixture, if you feel it will spill place crust on a pan your going to cook it on in oven then add mixture bake for 40 minutes with a tooth pick about two inches from the edge check to see if it comes out clean. give it a jiggle personally I cook mine a bit longer about one hour till it almost completely sets in the middle but all other recipes say two inches from the edge my way is the way I like it. I have read cook it for 30 min then turn off oven and let it stay in the oven for another 30 min with out opening the oven not even for a second don't cheat I have done it this way it did work.
• 7. Cool for at least 15 minutes before tearing into this pie and never invite my brother over he will eat the entire pie. seriously

BRUNCH CRAB QUICHE

Steps:

• Preheat oven to 375°F.
• Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
• Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
• Cool in pie plate on rack for 15 minutes.
• *My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

CRAB QUICHE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.

PHILLY CREAM CHEESE BRUNCH QUICHE

Steps:

• On a lightly-floured surface, roll pastry to a 12" circle. Place in 10" pie plate.
• Turn under edge and flute. Prick bottom and sides of pastry with fork and bake at 400 for 12 to 15 minutes or until pastry is lightly browned.
• Combine cream cheese and milk in saucepan. Stir over low heat until smooth.
• Gradually add cream cheese mixture to eggs, mixing until well blended.
• Saute onions in butter.
• Add onions and remaining ingredients to cream cheese mixture and mix well.
• Pour into pastry shell and bake at 350 for 35 to 40 minutes or until set.
• Garnish with ham slices and fresh dill, if desired.

CRAB AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
• Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.