Creamy Crab Quiche

Creamy Crab Quiche

April 2, 2019
Melody Dupre
Breakfast, Brunch, Crab, Recipes, Rise and Shine, Seafood & Shellfish

Creamy Crab Quiche

Creamy Crab Quiche

Recipe By: Alice Morrow

Creamy Crab Quiche

Ingredients

1 (9”) unbaked pie shell
1 c. shredded Swiss cheese, divided
½ c. chopped red bell pepper
¼ c. chopped green onions
1 T. butter
3 large eggs
1 ½ c. half and half
Salt, black pepper
¾ c. flaked imitation crabmeat, chopped or real crabmeat, drained and picked

Instructions

Line un-pricked pastry shell with a double thickness of heavy-duty foil.
Bake 450 for 5 minutes. Remove foil.
Bake 5 minutes longer.
Immediately sprinkle ½ c. cheese over crust.
Reduce heat to 375.
In skillet, saute bell pepper and green onion in butter until tender.
In large bowl, whisk eggs, cream, salt and pepper.
Stir in cream and bell pepper mixture and remaining cheese.
Pour into crust.
Bake 30-35 minutes or until knife inserted near the center comes out clean.
Let stand 15 minutes before cutting.

Creamy Crab Quiche featured

Melody Dupre