Crab Quiche

Crab Quiche
Crab Quiche

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    oz of a 15 oz package rolled refrigerated unbacked piecrust (1 crust)

  • 3

    tablespoons finely chopped green onion

  • 1

    tablespoon butter

  • 3

    eggs

  • 1/2

    pound cooked crabmeat (2 cups) or one 6 to 8 oz package flake-style imitation crabmeat

  • 1

    cup half-and-half, light cream, or milk

  • 3

    tablespoons dry vermouth (optional)

  • 1

    tablespoon tomato paste

  • 1

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1/2

    cup shredded swiss cheese (2 oz)

Directions

1. Preheat oven to 450. Prepare piecrust and bake in a 9 inch pie plate as directed on package; set aside. Reduce oven temperature to 375. In a small skillet cook onion in hot butter until tender. Remove from heat. 2. In a medium bowl beat eggs slightly with a fork. Stir in crabmeat, half-and-half, vermouth, tomato paste, salt and pepper. Stir in onion mixture. Pour egg mixture into pastry shell. Sprinkle with shredded cheese. 3. Bake the quiche about 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve.

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