Crabmeat Parmesan 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 AND SPINACH QUICHE

Steps:

• Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.,

WINNING CRAB QUICHE

Steps:

• In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.

CRABMEAT QUICHE

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.

CRABMEAT-PARMESAN QUICHE

Steps:

• Set oven to 400 degrees (oven rack set to bottom-lowest position).
• Fit the prepared pastry into the 10-inch pie plate; fold edges under and crimp edges as desired.
• Using a fork, prick holes in the pastry all over.
• Fill with pie weights or dried beans.
• Place the pie plate on a baking sheet and bake for 8 minutes; remove the pie weights; cool.
• In a skillet saute the green onions with garlic over medium heat for about 3 minutes; stir in crabmeat, lemon rind, Old bay seasoning and cayenne (or ground red pepper) saaute for another 2 minutes.
• In a large bowl whisk together eggs, cream, salt and parmesan cheese.
• Add in the crab mixture; mix to combine and season with black pepper.
• Pour into prepared pie crust.
• Bake quiche (on top of a baking sheet) for about 35-40 minutes or until set.
• Let stand for 15 minutes before serving.

CRABMEAT PARMESAN QUICHE

Steps:

• Unfold piecrust, and place on a lightly floured surface. Roll to 1/8-inch thickness. Carefully place piecrust in a 9-inch pieplate; fold edges under, and crimp.
• Bake on lowest oven rack at 400° for 8 minutes. Cool.
• Sauté chopped green onions in hot oil in a large skillet over medium-high heat 2 minutes. Stir in crabmeat and next 3 ingredients; sauté 2 minutes.
• Whisk together half-and-half and next 3 ingredients in a large bowl; stir in cheese and crabmeat mixture. Pour into prepared crust.
• Bake on lowest oven rack at 400° for 35 to 40 minutes or until set. Let stand 15 minutes.

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-MEAT QUICHE

Steps:

• Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
• Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
• Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

CRUSTLESS CRABMEAT QUICHE

Steps:

• in a large skillet, melt butter over high heat.
• Add endive, with salt and pepper to taste, and sauté for 4 minutes.
• Remove from pan and chill.
• Preheat oven to 450° F.
• Butter a 9-inch pie plate or quiche pan without a removable bottom.
• Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate.
• Add the endive.
• In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined.
• Pour over the crabmeat and endive and bake for 35 minutes.
• Serve hot or warm.

ASPARAGUS CRAB QUICHE

Steps:

• Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.