Chorizo, Crabmeat Quiche
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 ready-made pie crust
- 2 ounces chorizo sausage, diced
- 1 small onion, diced
- 1⁄2 cup diced red pepper
- 1 small hot pepper, diced
- 1⁄2 cup cream or 1/2 cup milk
- 1 teaspoon Old Bay Seasoning
- 2 cloves garlic, minced
- 8 eggs, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 1 (5 ounce) can lump crabmeat
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- salt and pepper (to season)
directions
- In a deep pie dish place crust.
- Fry chorizo, onions, peppers and garlic 5 minutes.
- Add cream, old bay, pepper and salt, parsley to eggs.
- Place chorizo mixture into pie crust then sprinkle crab over chorizos, layer on the cheeses, pour on the egg mixture poke with a fork to get the egg mixture into the filling.
- Bake 425 degrees for 15 minutes then 350 degrees for 30 minutes.
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Reviews
-
Very tasty indeed! DH and I really enjoyed this. I added a tad more Choriza (3oz.+), I will add more next time. I also used 6 eggs & jalapeno pepper for the "hot" pepper cuz I wasn't sure what kind of pepper that might be and it's what I had on hand. The crab meat was delicate and delightful! I made recipe#282494, for the first time, and was very happy with the outcome. Also Recipe#15562. Top notch recipe, thanks a bunch Rita!
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This was just so tasty, really great. I made my own crust for the Quiche (cheats method with rolled pastry, but did bake it) and where I thought I had a tin of crabmeat I found that it was prawns, used them and it turned out perfect. Got a chance to use the Old Bay Seasoning that was sent to me as well. Thanks Rita for a lovely recipe and it is one I will definately do again.
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Absolutely delicious and perfect for Sunday night supper with spinach salad and biscuits. This is the first time I ever used chorizo sausage and it won't be my last -- I loved the spiciness the sausage gave to the quiche what a neat contrast with the crabmeat. By the way I bought the cheapest crabmeat and the quiche still worked out wonderfully. Thanks for sharing this keeper!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey