Crab Meat Quiche
Prep: 15 min
Cook: 55 min
Total: 70 min
Serves: 8
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With its rich, creamy filling and a delightful combination of Swiss and Gruyere cheeses, this quiche takes the classic breakfast dish to new heights. The tender crab meat adds a luxurious seafood twist, making it perfect for brunch gatherings or a cozy dinner at home. Each bite offers a satisfying blend of textures, from the flaky crust to the smooth filling, sure to impress seafood lovers and quiche aficionados alike.
Ingredients
Ingredients
- 1 - 8-In. Unbaked Pie Shell
- 2 - Egg
- 1 Cup Light Cream
- 1 Tsp Monosodium Glutamate
- 3/4 Tsp Salt
- Dash Cayenne Pepper
- 3 Oz Swiss Cheese - Grated
- 3 Oz Gruyere Cheese - Grated
- 1 Tbsp All-Purpose Flour
- 6 1/2 Oz Crab Meat - Flaked
Directions
Directions
- Prick bottom and sides of pie shell with fork.
- Bake in a 450-degree oven for about 10 minutes or until delicate brown.
- Combine eggs, cream, monosodium glutamate, salt and cayenne pepper; beat well.
- Combine cheeses, flour and crab meat; sprinkle evenly in pie shell.
- Pour in cream mixture.
- Bake at 325 degrees for 45 minutes to 1 hour or until tip of knife inserted in center comes out clean.
- Cut into small wedges.
Nutrition
Per serving · 8 servingsCalories
290
Fat
20 g
Saturated fat
10 g
Carbohydrates
18 g
Sugar
1 g
Fiber
0 g
Protein
12 g
Sodium
450 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - 8-In. Unbaked Pie Shell
- 2 - Egg
- 1 Cup Light Cream
- 1 Tsp Monosodium Glutamate
- 3/4 Tsp Salt
- Dash Cayenne Pepper
- 3 Oz Swiss Cheese - Grated
- 3 Oz Gruyere Cheese - Grated
- 1 Tbsp All-Purpose Flour
- 6 1/2 Oz Crab Meat - Flaked
