CRAB QUICHE II
I love Quiche and imitation crab. This combines the best of both worlds. It is a simple and versatile recipe that whips up in a jiffy.
Provided by thatchbo
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 7
Number Of Ingredients 8
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.
Nutrition Facts : Calories 396.2 calories, Carbohydrate 20.9 g, Cholesterol 88.3 mg, Fat 29.4 g, Fiber 0.5 g, Protein 12.4 g, SaturatedFat 9.4 g, Sodium 601.9 mg, Sugar 4.5 g
WINNING CRAB QUICHE
Crabmeat is very plentiful here in Maryland, and this dish is one of my favorite ways to eat it. My sister-in-law Darlene gave me this recipe, and that simple gesture helped make me feel part of the family.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 387 calories, Fat 27g fat (10g saturated fat), Cholesterol 120mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.
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
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.
CRUSTLESS CRAB QUICHE
This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same.
Provided by its_me_susan
Categories Savory Pies
Time 45m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees (375 degrees for glass plate).
- Spray a 9" pie plate with non-stick spray.
- Combine chopped crab, onion and cheese.
- Press into pie plate.
- Beat together remaining ingredients except paprika and pour over the crab.
- Sprinkle with paprika.
- Bake 30 minutes.
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
JOHN TRAVOLTA'S CRAB QUICHE
Make and share this John Travolta's Crab Quiche recipe from Food.com.
Provided by Abby C
Categories Crab
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- To make the dough, put chilled butter, shortening, flour, and salt in a mixer with a paddle attached.
- Mix on medium until blended, about 3-4 minutes.
- (It will look like cornmeal.) Then add the water.
- As soon as the dough comes together, turn the mixer off.
- This should only take about 10 seconds.
- (Do not over mix) Take dough out of machine and chill in refrigerator for about 1 hour.
- Prepare the custard by mixing all ingredients together.
- Roll out dough to about 1/4-inch thick.
- Line the bottom of a 9-inch pie dish.
- Sprinkle 1/2 of each cheese on the bottom.
- Add crab meat.
- Sprinkle herbs over crab meat.
- Sprinkle on the rest of the cheese.
- Pour custard over all the ingredients almost to the top of the pie dish.
- Cook for 1 hour and 15 minutes at 325 degrees F.
- Let stand 30 minutes before serving.
- (Recipe courtesy The National Enquirer).
Nutrition Facts : Calories 863.9, Fat 62.8, SaturatedFat 35.2, Cholesterol 363.2, Sodium 840.8, Carbohydrate 35.5, Fiber 1.3, Sugar 0.6, Protein 39.1
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.
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