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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (196g) Recipe makes 6 servings |
||
| Calories 591 | ||
| Calories from Fat 423 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.0g | 72% | |
| Saturated Fat 24.9g | 124% | |
| Monounsaturated Fat 14.7g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 267mg | 89% | |
| Sodium 829mg | 34% | |
| Potassium 198mg | 5% | |
| Total Carbohydrate 18.1g | 6% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.6g | ||
| Protein 24.2g | 48% | |
Crab Quiche
By: Aroostook
Apr 20, 2004
I like this served room temperature but the choice is yours...=) A variation of a recipe from Yankee Magazine.
SERVES 6
Ingredients
- 3 tablespoons diced sweet onions
- 3 tablespoons butter
- 6 ounces crabmeat (I like to use fresh but canned will work, too ()
- 1 (9 inch) pie shells, partially baked for 10 minutes at 375 f
- 2 tablespoons parmigiano-reggiano cheese
- 2 cups grated swiss cheese
- 1/2 cup crumbled feta cheese
- 4 large eggs
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Directions
1
Saute onion in butter until soft.2
Add crabmeat, stir until heated through.3
Sprinkle the bottom of the pie shell with Parmesan Reggian cheese.4
Place crab and onion mixture in pie shell.5
Sprinkle with feta cheese and then top with grated Swiss cheese on top of the crabmeat mixture.6
Mix eggs, cream, salt, and cayenne pepper.7
Slowly pour mixture over ingredients in pie shell.8
Bake on the top rack of the oven at 375 degrees until done, about 25 minutes.9
Cool before slicing.10
Serve at room temperature.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Crab
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 60 mins
- Dietary > High in... > High Calcium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Norelllaura1
On Mar 19, 2006
This was awesome!! I used Marcie's Easy as Pie no Roll Pie Crust Easy As Pie No Roll Pie Crust for the crust; very flaky and great! I did add some fresth basil leaves when I sauted the onion and snipped fresh chives on top before baking. Will be making this quite often from now on!!!!!!
From: Pam-I-Am
On Mar 11, 2006
A definite keeper. I made this for a meatless dinner last night. Loved the combination of cheeses. I used egg beaters and fat free evap milk to reduce the fat/calories a bit. Snipped some fresh flat leaf parsley on top to make it pretty. It turned out grand! I did have to bake it for longer than you 25 minutes listed (about 40). I would also recommend pre-baking the crust at 400 for 5 or 10 minutes to give it a head start. Pam
From: liljenn
On Oct 2, 2006
I made this today and it was fantastic. The blend of cheeses was perfect. I used three eggs instead of four as well as half and half instead of cream. I also put a bit of a Maryland twist to it and added Old Bay to the crab mixture. I will absolutely make this again!
From: Latchy
On Sep 18, 2004
This was a great quiche, my dd and I really loved it. I had a couple of slices of ham, so chopped that and put it in but I didn't add any salt to the recipe as I think with the ham and the feta the result was just right without it. I possibly had a little more cayenne pepper as well as I didn't measure it and I like a little bite. Will make this again.
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