Crabmeat Quiche

Crabmeat Quiche

46
BRIGITS 0

"Serve for a delicious and elegant luncheon!"

Ingredients

50 m {{adjustedServings}} servings 403 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Note
  • To partially bake crust, bake in preheated oven for 5 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

46
  1. 58 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.

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 ...

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 ch...