Crab Quiche
By Devildog
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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