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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup crabmeat |
||
| Calories 447 | ||
| Calories from Fat 299 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.3g | 51% | |
| Saturated Fat 17.0g | 85% | |
| Monounsaturated Fat 11.4g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 162mg | 54% | |
| Sodium 943mg | 39% | |
| Potassium 189mg | 5% | |
| Total Carbohydrate 23.0g | 7% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 2.0g | ||
| Protein 14.2g | 28% | |
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Ingredients
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 cup crabmeat
- 1 cup shredded swiss cheese
- 1/2 chopped green onion
- 1 9 inch pie shell, unbaked
Directions
1
Preheat oven to 350 degrees F.2
In a medium bowl, whisk together eggs, sour cream, milk, butter, flour, salt and pepper until thoroughly blended.3
Fold in crab, cheese and onions, blending well, spread into prepared pie shell.4
Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.
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Featured Reviews for This Recipe
From: Blest Chef
On Nov 13, 2007
This recipe is fantastic. I couldn't find any crabmeat so I used some smoked salmon. This was the best quiche I've ever had. Thanks Marcie. I will be making this for an appetizer for thanksgiving.
From: AceofHearts
On Nov 14, 2006
This was excellent.I made it with imitation crab but I think it would be better with the real thing. A great way to impress the bridge ladies
From: naptime4julie
On Jul 28, 2004
Oh MY was this good!!! I had some artificial crabmeat that I needed to use up and thought I'd try this recipe. WOW!! Not too "eggy" but nice and creamy... YUM! I made two in one day! I added about a 1/4 cooked spinach in the mix just for good measure and it really made it yummy. I wouldn't change a thing otherwise. Perfect just the way it is. Thank you for posting my new favorite recipe.
From: Zoesmama
On May 7, 2006
Amazing! Incredible! Can't say enough! My family and I picked some Maryland blue crabs on Saturday night and I made the quiche this morning. The meat from 4 medium/large crabs gave me the 1 cup I needed. I used Jarlsberg swiss and about 1/3 cup of thin-sliced Vidalia onions. Also used a Pillsbury Refigerated pie crust. (Bake the crust at 425 for 6 minutes, allow to cool for 5 minutes, then fill.) Definitely a keeper. I'll be making this one again and again!
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