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Quiche Recipe Crab



Quiche Recipe Crab

 

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!
Whisk in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with Swiss cheese. Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown. You might also like. Smoked Salmon Quiche. Fantastic brunch recipe with smoked salmon. Light and Fluffy Spinach Quiche. See how to make a tasty, …
I like this served room temperature but the choice is yours…=) A variation of a recipe from Yankee Magazine.
Fix it and forget it for 45 minutes. I combined ideas from several recipes to create this somewhat lighter version of quiche for brunch, lunch, or dinner. Elegant, high in protein, high in flavor. Serves well as a main course or entire meal.
From Gourmet magazine September 2004. I used store bought pastry instead of making from scratch. The recipe is for the filling only.
Ingredients. For pastry. 1 1/4 cups all-purpose flour; 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 2 tablespoons cold vegetable shortening; 1/4 teaspoon salt; 3 to 4 tablespoons ice water. For filling. 1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over; 4 large eggs; 2 cups …
A proper quiche (also known as a tarte salĂ©e, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a …
This is an easy seafood quiche. A wonderful brunch recipe, or can also be a good main course for a light dinner. Crab, Swiss cheese and onion combined with eggs milk and flour, then baked in a pie crust.
Creamy quiche with Swiss cheese and imitation crab meat.
Gary Potter 07/03/2012. I saw the show and had to try the crab quiche. The quiche was delicious! Next time I make it I will use a little more lemon zest, use cajun spices instead of seafood spices and add a pinch of salt. 40 minutes was not close to enough time–it took over 50 minutes for the custard to set. I give the recipe 5 …