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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (185g) Recipe makes 8 servings |
||
| Calories 358 | ||
| Calories from Fat 230 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.6g | 39% | |
| Saturated Fat 11.1g | 55% | |
| Monounsaturated Fat 9.1g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 273mg | 91% | |
| Sodium 508mg | 21% | |
| Potassium 279mg | 7% | |
| Total Carbohydrate 11.6g | 3% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.6g | ||
| Protein 19.9g | 39% | |
Chorizo, Crabmeat Quiche
By: ~Rita~
Jun 6, 2004
This I made with for unexpected company! A Cajun style quiche with a spicy kick and a delicate hint of crabmeat. To make as an Appetizers pour into a buttered 9x13 and bake 350 for 30 minutes and cut into small squares.This is a great travel food bring for pot luck or to a picnic.
SERVES 8
Ingredients
- 1 ready-made pie crust
- 2 ounces chorizo sausage, diced
- 1 small onion, diced
- 1/2 cup diced red pepper
- 1 small hot pepper, diced
- 1/2 cup cream or milk
- 1 teaspoon Old Bay Seasoning
- 2 cloves garlic, minced
- 8 eggs, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 1 (5 ounce) can lump crabmeat
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- salt and pepper (to season)
Directions
1
In a deep pie dish place crust.2
Fry chorizo, onions, peppers and garlic 5 minutes.3
Add cream, old bay, pepper and salt, parsley to eggs.4
Place chorizo mixture into pie crust then sprinkle crab over chorizos, layer on the cheeses, pour on the egg mixture poke with a fork to get the egg mixture into the filling.5
Bake 425 degrees for 15 minutes then 350 degrees for 30 minutes.
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- Course > Appetizers
- Course > Breakfast
- Course > Main Dish > One-Dish Meal
- Course > Main Dish > Savory Pies
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Meat > Beef > Sausage
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Occasion > Brunch
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #492257
On Oct 27, 2007
Very tasty. I used a mixture of swiss,monterey jack,and colby cheeses in place of cheddar and mozzarella. Will make again.
From: ellie_
On Jun 27, 2004
Absolutely delicious and perfect for Sunday night supper with spinach salad and biscuits. This is the first time I ever used chorizo sausage and it won't be my last — I loved the spiciness the sausage gave to the quiche what a neat contrast with the crabmeat. By the way I bought the cheapest crabmeat and the quiche still worked out wonderfully. Thanks for sharing this keeper!
From: Latchy
On Aug 11, 2004
This was just so tasty, really great. I made my own crust for the Quiche (cheats method with rolled pastry, but did bake it) and where I thought I had a tin of crabmeat I found that it was prawns, used them and it turned out perfect. Got a chance to use the Old Bay Seasoning that was sent to me as well. Thanks Rita for a lovely recipe and it is one I will definately do again.
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