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Crab Quiche

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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)

Details

Servings 8
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

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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