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    You are in: Home / Recipes / Cheddar Crab Quiche Recipe
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    Cheddar Crab Quiche

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Tish's Note:

    For a completely vegetarian quiche, leave the crab out. I used this recipe for a friend that was having some problems with finding a lower fat recipe, using reduced fat cheese and liquid egg substitute. Obviously we can add the fat back in if you like!

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    Ingredients:

    Serves: 8

    Yield:

    Quiche

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425F degrees.
    2. 2
      Place the thawed hash browns in a prepared dish.
    3. 3
      Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray.
    4. 4
      Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes.
    5. 5
      Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust.
    6. 6
      Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl.
    7. 7
      Mix well and slowly pour the mixture over the top and sprinkle with parsley Bake the quiche for 15 minutes and then reduce the temperature to 300°F and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer.
    8. 8
      Alolw the quiche to rest 10 minutes before cutting.
    9. 9
      Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
    10. 10
      Seal, label and freeze up to two months.
    11. 11
      Do not thaw before reheating.
    12. 12
      Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on November 26, 2003

      55

      Loved this quiche! The texture was terrific, which can be difficult. I was also concerned about using has brown potatoes for the base, but they worked great. And the quiche came out of the dish without sticking. I did have to add an extra 5 minutes to both the potato and quiche cooking times. I also left out the dried tomatoes. And instead of salt, black pepper and cayenne pepper, I used an equal amount of the local crab seasoning. I'd highly recommend this dish. Good job, Tish!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2003

      55

      A delicious quiche! The only change I made was using 4 whole eggs in place of the egg substitute. This worked fine. Simply delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2003

      55

      This recipe turned out fantastico! I was afraid that the potatoes would be a little bland so I tossed them with salt, pepper, and a little cayenne. I used homemade dried tomatoes!! I wasnt sure what size "dish" to use so I made it in a corningware dish, which ended up being a little too big! :-) hehe.. no big deal though.. I just made more of the ingredients and it turned out just delicious. I made it again with tuna too, and that was delicious as well!!! I want to thank you for this recipe because it really made for a wonderful dinner for us..especially for my mom..she's having some problems eating because of a problem with her mouth, and so Ive been trying to make "softer" meals...and this was perfect. She couldnt get enough of it! :-) She even asked me to pack the leftovers for her for lunch tomorrow. :-) I was so overwhelmed with joy. Thank you so much Tish. I will think of you each and every time i make this wonderful dish.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cheddar Crab Quiche

    Serving Size: 1 (158 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 204.4
     
    Calories from Fat 66
    32%
    Total Fat 7.4 g
    11%
    Saturated Fat 2.8 g
    14%
    Cholesterol 16.2 mg
    5%
    Sodium 541.9 mg
    22%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 1.1 g
    4%
    Sugars 6.6 g
    26%
    Protein 16.2 g
    32%

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