Divinecrabquiche Recipes

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CRAB QUICHE



Crab Quiche image

An easy and delicious crab quiche, with lots of herbs and Gruyere cheese. Make one quiche, but is easily doubled.

Provided by Jennifer

Categories     Brunch     Main Course

Time 50m

Number Of Ingredients 12

1 9-inch frozen deep dish pie shell (thawed, unbaked)
5 large eggs
1 1/2 cups half and half cream (10% b.f.)
2 Tablespoons finely chopped fresh chives (plus whole chives for topping, or 1/2 tsp dried)
2 Tablespoons finely chopped fresh parsley (or 1/2 tsp dried)
2 Tablespoons finely chopped fresh cilantro (or 1/2 tsp dried, or omit and use more parsley)
1/4 teaspoon Old Bay seasoning (or substitute a pinch of celery salt and a pinch of paprika)
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1 cup Gruyere cheese (grated, or substitute Swiss or Emmental)
1/2 lb. lump crabmeat (canned or thawed if frozen, and picked over)

Steps:

  • Preheat oven to 375F. (not fan assisted) with rack in the centre of the oven.
  • In a large bowl, whisk together the eggs, cream, herbs and seasoning. Stir in grated cheese and crabmeat.
  • Pour the egg mixture into thawed, unbaked pie crust (you may have a tiny bit of filling that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top.
  • Bake quiche until filling puffs and is no longer wobbly in centre when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 329 kcal, Carbohydrate 16 g, Protein 17 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 162 mg, Sodium 672 mg, TransFat 1 g, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

WINNING CRAB QUICHE



Winning Crab Quiche image

Crabmeat is very plentiful here in Maryland, and this dish is one of my favorite ways to eat it. My sister-in-law Darlene gave me this recipe, and that simple gesture helped make me feel part of the family.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 large eggs, beaten
1/2 cup whole milk
2 cans (6 ounces each) flaked crabmeat, drained
1/3 cup chopped green onions
1 tablespoon minced fresh parsley
2 cups shredded Swiss cheese
1 unbaked pastry shell (9 inches)

Steps:

  • In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 387 calories, Fat 27g fat (10g saturated fat), Cholesterol 120mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.

CRAB QUICHE



Crab Quiche image

Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 cup shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter
3 large eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flaked imitation crabmeat, chopped

Steps:

  • Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 290 calories, Fat 19g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 432mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.

CRAB QUICHE



Crab Quiche image

My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!

Provided by JIMZGRL

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 8

Number Of Ingredients 10

1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
3 dashes hot pepper sauce (e.g. Tabasco™), or to taste
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1 green onion, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
  • In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
  • Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.9 g, Cholesterol 154.1 mg, Fat 26.1 g, Fiber 0.5 g, Protein 11.4 g, SaturatedFat 13.2 g, Sodium 691 mg, Sugar 3.1 g

DIVINE CRAB QUICHE



Divine Crab Quiche image

This is simply Divine! It is a simple quiche made with fresh ingredients and cooked in a casserole dish with no crust. It is wonderful straight from the oven or served the next day. It is a great quiche for brunch or dinner. I served it with a Spinach Salad and "My Mom's Awesome Parsley Potatoes."

Provided by NcMysteryShopper

Categories     Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

10 ounces fresh mushrooms, Sliced (I used Baby Portabellas)
1 tablespoon butter
4 eggs
3/4 cup fresh spinach, Torn
1 cup sour cream
1 cup cottage cheese
1/2 cup parmesan cheese, Grated
1/4 cup flour
1 1/2 teaspoons onion powder
1 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon hot sauce
8 ounces backfin crab
2 cups cheddar cheese, Shredded (Or Swiss)

Steps:

  • Preheat Oven to 350 Degrees.
  • Sautee Mushrooms in Butter for 3 -4 minutes.
  • Remove with slotted spoon and blot thoroughly.
  • Beat Eggs with Sour Cream, Spinach, Cottage Cheese, Parmesan, Flour and Seasonings.
  • Drain Crab and blot dry with paper towels.
  • Fold Mushrooms (reserve a ¼ of the mushrooms), Crab, and Cheese into Egg Mixture.
  • Spread into 9" Glass Casserole Dish.
  • Arrange remaining Mushrooms on top of Egg Mixture.
  • Bake for 1 hour, or until set.
  • Let sit for about 5 minutes before cutting.

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