Surimi, Spinach, and Roasted Red Pepper Quiche

SUBMITTED BY: J-Shep

"This creamy and colorful quiche will stand out at your next brunch party. Also works great as a main course for dinner. It is very easy to make and tastes very gourmet."

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PREP TIME	15 Min
COOK TIME	55 Min
READY IN	1 Hr 10 Min
Original recipe yield 1 - 9 inch quiche

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (9 inch) pastry for a 9 inch single crust pie
4 eggs
2/3 cup heavy cream
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon hot pepper sauce
8 ounces surimi (imitation crabmeat), cut into bite-sized pieces
7 green onions, chopped
3 tablespoons roasted red peppers, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese

What to Drink?
	Chardonnay

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Press the pie crust into a 9 inch glass pie plate, and press fingers along the upper edge to decorate. Bake in preheated oven until the crust is very lightly browned, about 12 minutes.
Meanwhile, whisk together the eggs, cream, garlic powder, pepper, salt, and hot pepper sauce in a bowl until well blended. Fold in the surimi, green onions, roasted peppers, spinach, Cheddar cheese, and Parmesan cheese. Pour into the pie crust.
Return to the oven, and bake 20 minutes. Turn the oven off, and leave the quiche in the oven until slightly firm, 20 to 30 minutes.