Crabmeat Quiche

Crabmeat Quiche

46
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"Serve for a delicious and elegant luncheon!"

Ingredients 50 m {{adjustedServings}} servings 403 cals

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Nutrition

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  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.
Tips & Tricks
Quiche

Watch how to prepare this make-ahead quiche.

Clark’s Quiche

Bacon, ham, and three types of cheese make this quiche a 5-star favorite.

Footnotes

  • Note
  • To partially bake crust, bake in preheated oven for 5 minutes.
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Reviews 46

  1. 58 Ratings

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SANNTAY
10/25/2003

The quiche turned out well, although I omitted the red pepper, and it required more baking time than stated. Everyone loved it! Would definitely make again.

mr/mrs z
10/25/2003

Delicious. I subbed sherry - didn't have an open bottle of white handy - and it came out great. I used baby Swiss for a milder flavor. I A little more work than "Crab Quiche I", also from this site, but worth it.

SeymourSally
7/8/2004

GREAT RECIPE!!! I accidentally left out the red pepper and liked it much better than with the pepper in it. I also subsituted sherry for the wine. I make a crustless version by using swiss cheese slices as the "crust" instead of putting shredded swiss on top. It is really good!