Scallion Crab Quiche Recipes

CRAB QUICHE

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.

CRAB & SCALLION QUICHE

Steps:

• Preheat oven to 400°. Coat a 9-inch pie plate with nonstick spray.
• For the crust, combine flour, sugar, and table salt in a food processor.
• Add butter and cream cheese and pulse until dough forms around the blade. Shape dough into a disk, wrap in plastic wrap, and refrigerate 30 minutes or overnight.
• Roll out dough on a lightly floured surface to ¼-inch thick. Transfer dough to prepared pie plate, then trim and crimp edges. Freeze pie shell until firm. Line shell with foil, weigh down with dried beans, and blind bake on a baking sheet, 25 minutes. Remove foil and beans and continue baking crust until golden, 10–15 minutes more.
• Reduce oven heat to 375°.
• For the filling, combine crabmeat, scallions, and parsley.
• For the custard, whisk together eggs, yolks, milk, cream, kosher salt, white pepper, Old Bay, nutmeg, and Tabasco. Fill crust with crabmeat mixture, then pour custard over top. Sprinkle Gruyère over filling.
• Bake quiche until filling is set and top is brown, about 30 minutes. Cool quiche on a rack 30 minutes before serving. Serve quiche warm or at room temperature.

CRAB QUICHE

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.

SCALLION CRAB QUICHE

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together eggs, sour cream, milk, butter, flour, salt and pepper until thoroughly blended.
• Fold in crab, cheese and onions, blending well, spread into prepared pie shell.
• Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.

BACON AND SCALLION QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
• Top with scallions and bacon. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
• Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

CRAB QUICHE

Steps:

• Preheat oven to 350.
• Saute bacon til crisp.
• Remove bacon from pan and put onions in pan.
• Cook til soft but not brown.
• Remove onions from pan.
• Combine bacon, onion, crabmeat and parsely.
• Mix well and spoon into pie shell.
• Combine eggs and cream.
• Season with salt& pepper and pour over crab mixture.
• Bake for about 20-25 minutes or until golden brown and custard is set.

CRAB QUICHE

Steps:

• Sift together flour and salt cut in shortening until pieces are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, while mixing with fork, until completely moist. Form into ball flatten on lightly floured surface. Place in foil and refrigerate for 1 hour or overnight. Roll on lightly floured surface to 1/8 -inch thick and fit into 9-inch pie plate. Make rim around edge.Filling:*Arrange cheese evenly over bottom of pastry shell. Top with crab meat sprinkle with scallions. Combine eggs, half-and-half, salt, lemon rind and juice, dry mustard and mace. Pour over crab meat. Top with sliced almonds. Bake in a preheated 325° F oven for 45 minutes or until set. Remove from oven and let stand 10 minutes before serving.