CRAB & SHRIMP QUICHE
Steps:
- Mix all ingredients together in a medium bowl. Start with one egg and add another if needed, to make the rice stick together.
- Coat a 9" pie plate with no stick spray. Press rice mixture down all along the bottom and the sides of the pie plate. Set aside.
- Heat the oven to 350°F.
- Add olive oil to a small saute pan, heat over medium high heat. Saute' the shrimp just until it begins to turn pink on the first side. Flip shrimp and repeat on the second side. Don't overcook because the shrimp will continue to cook in the quiche. Remove and drain on paper towel.
- In the same pan, just barely wilt the fresh spinach. This step is eliminated, if using canned or frozen spinach.
- Roughly chop the shrimp and spinach. Drain the crab meat. (Or thaw and chop whole, frozen legs.)
- In a medium bowl, whisk eggs and milk. Add the spinach and the spices and mix together. Finally add cheese and combine.
- Pour egg mixture over rice 'crust'. Don't overfill. If you end up with too much filling, place it in a greased, oven proof dish and bake for about 15-20 minutes.
Nutrition Facts : Calories 508 kcal, Carbohydrate 52 g, Protein 30 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 283 mg, Sodium 1533 mg, Sugar 2 g, ServingSize 1 serving
JULIA CHILD'S SHRIMP OR LOBSTER OR CRAB QUICHE
A delicious recipe for a shrimp quiche. It is a great quiche that isn't too eggy, I have only made it with shrimp but I can only imagine how good it is with lobster or crab. I also made this easily into mini quiches by halving the recipe. Also, the egg mixture can be made the day before and poured into the quiche shell right before baking. Also it can be served hot or cold.
Provided by KellyMac6
Categories Savory Pies
Time 40m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned.
- Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper.
- Add wine, raise heat and boil for a minute. Allow to cool slightly.
- Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning.
- Pour mixture into pastry shell and sprinkle the cheese over it.
- Bake in upper third of preheated oven for 25 to 30 minutes, until quiche has puffed and browned.
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 OR SHRIMP QUICHE
I was given this about 16 years ago from my friend who loved to cook. He was on the University Rugby Team so I guess real men do eat quiche.
Provided by Chef at Heart
Categories Crab
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Partially bake crust for approximately 8 minutes on lowest rack in oven.
- Remove and turn temperature down to 350 degrees.
- Spread filling (over bottom of shell).
- Poor in the egg mixture and cook for 35 to 40 minutes.
- Let stand for 5-10 minutes prior to serving.
Nutrition Facts : Calories 435.9, Fat 27.1, SaturatedFat 9.6, Cholesterol 238.9, Sodium 695.5, Carbohydrate 32.3, Fiber 2, Sugar 1.3, Protein 15.8
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.
SHRIMP QUICHE
A simple and easy and oh-so-good shrimp quiche.
Provided by love2cook
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
- Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
- Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.8 g, Cholesterol 121.2 mg, Fat 17 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 5.9 g, Sodium 343.4 mg, Sugar 4.2 g
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.
CRABMEAT QUICHE
Serve for a delicious and elegant luncheon!
Provided by BRIGITS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a large skillet over medium heat. Saute green onion and red bell pepper until soft. Stir in crabmeat, and season with salt and pepper. Add wine, and cook for 1 minute. Remove from heat, and allow to cool.
- In a large bowl, beat eggs until light. Whisk in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with Swiss cheese.
- Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 17.8 g, Cholesterol 161.9 mg, Fat 29.2 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 13.6 g, Sodium 757.3 mg, Sugar 0.9 g
EASY CRAB & SCALLOP QUICHE
Easy to put together. Freezes well for parties or dinners weeks from now! Enough to make 2 - 9 inch quiche.
Provided by Chef Florida Janie
Categories Savory Pies
Time 1h5m
Yield 16 8 slices per pie, 16 serving(s)
Number Of Ingredients 9
Steps:
- Set aside the pie crust. If its frozen, let thaw to room temperature.
- In a large mixing bowl, add all ingredients. You may subsitute shrimp or lobster for any of the above seafood.
- Mix all ingredients well and pour into pie crusts.
- Bake 20 minutes at 400 degrees until the edges of the pie crust are nice and brown. Ovens may vary so watch your crust so it doesn't burn.
- Bake an additional 35 minutes at 350 until the top of the quiche is nice and bubbly and a bit brown. Again, ovens may vary, so you'll know they are done when you test witha fork or knife and it comes out clean.
- Cool on a cooloing rack for 20-30 minutes before serving.
- This recipe should make 2- 9 inch quiche. So, you can always freeze one for later! Wrap tightly and freeze cooked quiche up to 4 weeks.
Nutrition Facts : Calories 402.5, Fat 28.3, SaturatedFat 14.5, Cholesterol 135.3, Sodium 888.8, Carbohydrate 15.2, Fiber 0.9, Sugar 0.6, Protein 21.7
SAN FRANCISCO SEAFOOD QUICHE
If you like seafood, this is the quiche for you! Serve it with a mixed fruit salad or a green salad and a glass of good white wine! Originally from an old cookbook of mine. I especially like the fact that it makes two quiches- one to eat and one to freeze for later!
Provided by Leslie in Texas
Categories Savory Pies
Time 1h
Yield 2 quiche, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine crabmeat,shrimp,cheese,green onions, and celery.
- In another bowl, combine mayonnaise,flour,wine, and eggs.
- Mix all ingredients together well, and divide the mixture between the two pie shells.
- Bake pies in a 350°F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.
- Quiches may be frozen before baking; bake frozen quiche in 350°Foven for 50 minutes.
- Leftover quiche may be heated in a 300°F oven for 15 minutes.
Nutrition Facts : Calories 720.7, Fat 47.2, SaturatedFat 14.7, Cholesterol 184, Sodium 1024, Carbohydrate 42.9, Fiber 2.6, Sugar 4, Protein 24.4
SEAFOOD QUICHE
Another great recipe from grandma's archive. A flavorful seafood treat that's a breeze to make!
Provided by dakota kelly
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 450 degrees F (230 degrees C).
- Line a large pie pan or quiche pan with the pie shell. Brush shell with melted butter. Sprinkle bacon in bottom of pie pan.
- Beat eggs with cream, salt, sugar, nutmeg, cayenne pepper and black pepper. Sprinkle the grated cheese over the bacon and then sprinkle the crab meat and shrimp over the cheese. Pour the egg mixture over everything and arrange the mushroom slices over the egg mixture.
- Bake in preheated oven for 10 minutes, reduce heat to 350 degrees F (175 degrees C) and continue baking until set, about 25 to 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 14.6 g, Cholesterol 185.2 mg, Fat 26.7 g, Fiber 1 g, Protein 21.2 g, SaturatedFat 11.8 g, Sodium 821 mg, Sugar 0.8 g
CRUSTLESS CRAB QUICHE
This recipe is from a Weight Watches Favorite Recipes Cookbook based on the Quick Start Plus Program. I enjoyed this recipe many years ago when I was on WW.
Provided by Shar-on
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Spray an 8 inch glass pie plate with a nonstick cooking spray; set aside.
- Thaw and thoroughly drain the crab meat, then flake.
- Mix together crab meat, cheese and onions, then with the back of a spoon, press mixture over bottom and up sides of sprayed pie plate.
- Whisk together in a medium mixing bowl beating eggs, milk, salt, mustard and pepper.
- Pour over crab meat mixture, then sprinkle with paprika and bake until set, about 30 minutes.
- Remove from oven and let stand for 5 minutes before serving.
- Variation: Shelled and deveined cooked shrimp may be substituted for crab meat.
Nutrition Facts : Calories 264.1, Fat 14.7, SaturatedFat 7.7, Cholesterol 240.5, Sodium 695.7, Carbohydrate 8.6, Fiber 0.2, Sugar 7.8, Protein 23.5
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- Roll out one refrigerated pie dough and lay it over a deep pie dish. Then crimp your edges however you like. {You could also use a frozen pie crust...just make sure it's deep dish.}
- Add ¾ cup of Swiss cheese in the bottom of the pie shell. Then layer it with half of the red pepper and half of the green onions.
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