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Crab Quiche

Total Time

Prep: 20 min. Bake: 30 min. + cooling

Makes

8 servings

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
Crab Quiche Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender.
  3. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
  4. 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

1 piece: 290 calories, 19g fat (10g saturated fat), 125mg cholesterol, 432mg sodium, 18g carbohydrate (4g sugars, 0 fiber), 10g protein.

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