Crab Quiche

A prepared pie shell makes this quick crab quiche easy for busy weeknights or a simple brunch.

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5.0 by 3 people

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  • Makes: 8 servings
  • Makes: 8 main-dish servings
  • Prep: 10 mins
  • Bake: 30 mins 375°F
  • Stand: 10 mins

Crab Quiche

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5.0 by 3 people

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Directions

  1. Prepare Baked Pastry Shell as directed; set aside. In a small skillet, cook onion in hot butter until tender. Remove from heat.
  2. In a medium bowl, beat eggs slightly with a fork. Stir in crabmeat, half-and-half, vermouth (if using), tomato paste, salt, and pepper. Stir in onion mixture. Pour egg mixture into pastry shell. Sprinkle with shredded cheese.
  3. Bake the quiche in a 375 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve. Makes 8 main-dish servings.

From the Test Kitchen

Test Kitchen Tip:

You may want to cut the salt in the quiche filling to 1/2 teaspoon if using the imitation crabmeat (which is high in sodium).

Baked Pastry Shell

Directions

  1. Stir together flour and salt. Cut in shortening. Moisten dough with water, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.
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Nutrition Facts (Crab Quiche)

  • Per serving:
  • 279 kcal ,
  • 18 g fat
  • (7 g sat. fat ,
  • 130 mg chol. ,
  • 498 mg sodium ,
  • 16 g carb. ,
  • 1 g fiber ,
  • 13 g pro.
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