Crab Quiche

Submitted by Stephanie Z.

"This quiche is quick and easy to prepare. I love to serve it with fresh steamed broccoli!"

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 refrigerated pie crust (I use Pillsbury)
• 5 eggs
• 1⁄3 cup celery, chopped
• 1⁄3 cup onion, chopped
• 2 tablespoons fresh parsley
• 1⁄4 cup dry white wine (I prefer chardonnay)
• 2 (6 ounce) cans crabmeat, drained
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups skim milk
• 8 ounces low-fat swiss cheese or 8 ounces low fat mozzarella, grated

directions

1. Preheat oven to 450.
2. Grease a 9 inch pie pan, and place pie crust in pan.
3. Beat eggs. Add milk and rest of ingredients, stirring until well-mixed. Pour into pie crust.
4. Bake at 450 for 10 minutes.
5. Turn oven down to 350, and bake about 45-50 min until quiche is set or a knife comes out clean.

Reviews

[Barenakedchef]

My results were the same as Karen's. I found the quiche bland, and had so much filling, it didn't cook in the amount of time specified (I only had one crust). I subbed green pepper for the celery, which helped somewhat. Probably won't make this one again.

 

[karen]

I found this quiche a little bland. I love crab, but I didn't think this one worked great with the canned crab. Next time I think I would try the imitation crab and green onions instead of regular onions. I don't care for celery, so I added some mushrooms for added flavor. I also used store bought deep dish pie crusts, and had so much filling that I made two quiches. Not sure what it was missing...maybe it needs a heartier cheese.