Recipe by TFinn
"With a homemade crust and a little twist by adding mushrooms, red pepper, and Italian cheese, this crab quiche is extra creamy, light, and smooth. My mom said eating it made her feel like she was in the French countryside. If you don't feel like the hassle of making the crust, use a 9-inch frozen pie crust. Plain mozzarella will work in place of Italian cheese blend, too."
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1 1/4 cups
ice water, or as needed
cremini mushrooms, thinly sliced
green onions, chopped
red bell pepper, diced
salt and ground black pepper to taste
heavy whipping cream
hot pepper sauce (such as Frank's RedHot®), or to taste
1 (8 ounce) can
lump crabmeat, drained
1/2 (5.2 ounce) package
garlic and herb cheese spread (such as Boursin®)
shredded Italian cheese blend
* Percent Daily Values are based on a 2,000 calorie diet.
Crab and Mushroom Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 448
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