CRAB QUICHE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 11
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 WITH CHEESE
Steps:
- Serve hot or at room temperature. Enjoy.
Nutrition Facts : Calories 360 kcal, Carbohydrate 28 g, Cholesterol 108 mg, Fiber 1 g, Protein 13 g, SaturatedFat 10 g, Sodium 586 mg, Sugar 1 g, Fat 22 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CRAB QUICHE
An easy and delicious crab quiche, with lots of herbs and Gruyere cheese. Make one quiche, but is easily doubled.
Provided by Jennifer
Categories Brunch Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 375F. (not fan assisted) with rack in the centre of the oven.
- In a large bowl, whisk together the eggs, cream, herbs and seasoning. Stir in grated cheese and crabmeat.
- Pour the egg mixture into thawed, unbaked pie crust (you may have a tiny bit of filling that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top.
- Bake quiche until filling puffs and is no longer wobbly in centre when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 329 kcal, Carbohydrate 16 g, Protein 17 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 162 mg, Sodium 672 mg, TransFat 1 g, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
CRAB AND BACON QUICHE
Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.
Provided by Food Network Kitchen
Time 2h
Yield 6-8
Number Of Ingredients 8
Steps:
- Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
- Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
- Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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.
Nutrition Facts : Calories 290 calories, Fat 19g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 432mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.
CRAB QUICHE
My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!
Provided by JIMZGRL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.9 g, Cholesterol 154.1 mg, Fat 26.1 g, Fiber 0.5 g, Protein 11.4 g, SaturatedFat 13.2 g, Sodium 691 mg, Sugar 3.1 g
CRAB, CREAM CHEESE & SWISS QUICHE
I make this delicious quiche every year for our holiday brunch table ...It also makes for an easy and delicious weeknight supper as well! I like to serve this quiche with cantalope or Honeydew melon slices in the summer...the flavors are very complimentary. Enjoy!!
Provided by Lynn Hoar
Categories Seafood
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees Place pastry shell in pie plate, flute edges
- 2. Mix all remaining ingredients with mixer using only 1/4 of the swiss cheese on low speed until blended. Pour into pie shell and top with the remaining 3/4 cup of swiss cheese. Bake at 350 degrees for 40 minutes or until knife inserted comes out clean...cool for 10 minutes before serving. Enjoy!
CRAB MEAT AND SWISS CHEESE QUICHE
Tastes fancy but is very easy to make. Prep time does not account for cubing cheese or chopping scallions.
Provided by Phoenixphire44
Categories Crab
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix first 5 ingredients throughly in large bowl Mix in cubed Swiss or Baby Swiss Cheese.
- Mix in drained crab meat.
- Pour mix into an unbaked pie shell.
- Cook for 30-45 minutes at 350 degrees.
- Add parsley or other garnish if desired.
- Serve warm.
Nutrition Facts : Calories 272.8, Fat 17.6, SaturatedFat 8.7, Cholesterol 62.9, Sodium 549.5, Carbohydrate 8.3, Fiber 0.2, Sugar 1.6, Protein 20.1
CRAB QUICHE
Provided by Tony Kerum
Categories Egg Brunch Bake Lunch Crab Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
- Make filling:
- If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
- Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
- Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.
CRAB AND SWISS QUICHE
My aunt gave me this recipe because she knew I loved imitation crab. It is amazing how simple and quick it is and VERY GOOD!
Provided by thatchbo
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
- Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 17.2 g, Cholesterol 77.3 mg, Fat 25.7 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 7.7 g, Sodium 496.3 mg, Sugar 3 g
CRAB AND CHEDDAR QUICHE
Easy crab quiche. Great for any meal or occasion.
Provided by Shelley
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.7 g, Cholesterol 104.2 mg, Fat 25.7 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 452.6 mg, Sugar 1.1 g
CHEESY CHEDDAR CRAB QUICHE
Fix it and forget it for 45 minutes. I combined ideas from several recipes to create this somewhat lighter version of quiche for brunch, lunch, or dinner. Elegant, high in protein, high in flavor. Serves well as a main course or entire meal.
Provided by Stoblogger
Categories One Dish Meal
Time 45m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the crust, if using frozen, thaw completely on counter before filling.
- Preheat oven to 350°.
- Beat the eggs, stir in the shredded cheese, half-n-half, Old Bay seasoning, and shredded crab meat.
- Old Bay Seasoning contains both salt and pepper so you may not need to add additional salt or pepper. I don't.
- Pour into unbaked pie shell.
- Place on center oven rack for 35 minutes. Cover just the edges of crust with foil if they are browning too quickly.
- Check center of quiche, if jiggly, bake 10 more minutes or until center is done to your preference.
- Let stand for 5 minutes, serve hot with tomato slices or salad.
CHEDDAR CRAB QUICHE
For a completely vegetarian quiche, leave the crab out. I used this recipe for a friend that was having some problems with finding a lower fat recipe, using reduced fat cheese and liquid egg substitute. Obviously we can add the fat back in if you like!
Provided by TishT
Categories Crab
Time 1h15m
Yield 1 Quiche, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425F degrees.
- Place the thawed hash browns in a prepared dish.
- Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray.
- Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes.
- Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust.
- Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl.
- Mix well and slowly pour the mixture over the top and sprinkle with parsley Bake the quiche for 15 minutes and then reduce the temperature to 300°F and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer.
- Alolw the quiche to rest 10 minutes before cutting.
- Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
- Seal, label and freeze up to two months.
- Do not thaw before reheating.
- Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
SUNDAY'S BEST CRAB AND CHEESE QUICHE
Steps:
- Preheat the oven to 350°F.
- In a medium bowl, combine the eggs, milk, mayonnaise, cornstarch, paprika, salt, and pepper. Stir in the crab and cheese. Pour the mixture into the pie shell. Bake for 30 to 40 minutes, or until a knife inserted into center of the quiche comes out clean.
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