Crabmeat Quiche

Crabmeat Quiche

BRIGITS

"Serve for a delicious and elegant luncheon!"
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Ingredients

50 m servings 403 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat butter in a large skillet over medium heat. Saute green onion and red bell pepper until soft. Stir in crabmeat, and season with salt and pepper. Add wine, and cook for 1 minute. Remove from heat, and allow to cool.
  3. In a large bowl, beat eggs until light. Whisk in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with Swiss cheese.
  4. Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.

Footnotes

  • Note
  • To partially bake crust, bake in preheated oven for 5 minutes.

Reviews

Read all reviews 48
  1. 60 Ratings

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Most helpful positive review

The quiche turned out well, although I omitted the red pepper, and it required more baking time than stated. Everyone loved it! Would definitely make again.

Most helpful critical review

I subbed out the onion and peppers for green chilies since that is what I had on hand. I need to try it as written as well.

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Least positive
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The quiche turned out well, although I omitted the red pepper, and it required more baking time than stated. Everyone loved it! Would definitely make again.

GREAT RECIPE!!! I accidentally left out the red pepper and liked it much better than with the pepper in it. I also subsituted sherry for the wine. I make a crustless version by using swiss ch...

Delicious. I subbed sherry - didn't have an open bottle of white handy - and it came out great. I used baby Swiss for a milder flavor. I A little more work than "Crab Quiche I", also from this ...

I am never sure whether I should review a recipe when I have not followed it exactly, but hopefully my changes were not major. I left out the wine as I had none open. I used a combination of moz...

This quiche is delicious! I am not a seasoned cook, so this was my first quiche and I was very pleasantly suprised. I added green peppers, baby shrimp, and used a mexican blend cheese rather t...

Very good. Everyone in my house liked it. I used "lump" crab meat. It's costly but makes a big difference.

I thought this was wonderful. I did not use a crust for this and I also used some Gruyere cheese instead of regular swiss. It was delicious!

I made it for my mom's birthday. It had a light texture, but a rich taste. I made my own crust. I used the canned premium lump crabmeat (about $4 instead of $20). I would use a little more red p...

I recently had Lapband surgery and this was something I cooked THE DAY I was able to eat solid foods (2 weeks post-surgery) and this was AMAZING!!! the flavors were really good and it was really...

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