Surimi, Spinach, and Roasted Red Pepper Quiche Recipe - Allrecipes.com
Surimi, Spinach, and Roasted Red Pepper Quiche Recipe
  • READY IN ABOUT hrs

Surimi, Spinach, and Roasted Red Pepper Quiche

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch quiche Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Sep 05, 2008

This was excellent. Probably one of the best quiches I've ever made. I substituted a number of ingredients so didn't give it a full 5 stars. Instead of using surimi, I substituted sliced pieces of ham. I also roasted the red pepper myself which took almost no time at all. Also tried cutting the fat a bit by using 1/3 cup cream and 1/3 cup milk. The baking time of the actual quiche took longer than 20 min but it was worth the wait. I'll probably start using this as my main quiche recipe. Thanks!

 
Jan 26, 2009

Delish, pretty, and so easy! I used real crab meat and fresh spinach, since that was what I had on hand, but otherwise followed the recipe. The only thing I would change next time is to skip the salt-the final dish was just a bit salty for my taste.

 

11 Ratings

Dec 27, 2010

This was delicious! The only thing I changed was I had to sub cooked chopped bacon for the crab meat, because I didn't have any. I'll bet it would be even better with the crab meat! I love the zip that the hot sauce gives to the recipe! And I didn't find it to be too salty like another reviewer stated.... wonder if she might have used garlic salt instead of garlic powder? I baked the quiche for 30 minutes and let it sit in the oven for 20 and it was perfectly done! Very easy to prep too! Recommend!

 
Aug 08, 2011

This was easy and fantastic! I used 4 green onions (7 seemed like a lot), a pouch of real crab meat, and whole milk instead of heavy cream. It was a little runny/needed to cook longer, (probably because of substituting milk for cream). But it still turned out delicious... a definite for company and holidays! Thank you!

 
Feb 15, 2011

Absolutely wonderful, simple recipe and dish that was appreciated by everyone at a dinner potluck. I used minced ham instead of crab and omitted parmesan - it was still delicious! I cooked it for about 35 minutes and then let it sit in the oven for an additional 30. Perfect!

 
Jul 07, 2013

This was excellent. I recently made crab stuffed mushrooms and was looking to use the leftover crab I had in fridge. The only substitution I made was I fresh bell pepper for the roasted. I sauteed the pepper with red onion and shallot to soften and used that instead of roasted red pepper and I also added some gruyere I had from a previous dish. But this was very flavorful and easy. I did have to increase the cooking time to 35 minutes for the egg to set completely though.

 
Nov 16, 2012

This is an excellent quiche,and quite rich. I substituted 5 oz. of real crab for the 8 oz. of surimi and that was plenty. Yes, it makes it more expensive, but I can't bring myself to buy fake crab. As other reviewers have stated, it took longer to cook than the recipe states....but it turned out wonderfully and I will definitely make it again.

 

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Nutrition

  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 212 mg
  • 71%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 941 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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