Lunch Quiche
photo by Chef Emstar
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
9
ingredients
- 4 eggs
- 2 cups skim milk
- 3 tablespoons whole wheat flour
- 8 ounces swiss cheese, grated
- 8 ounces imitation crabmeat, chopped medium
- 2 teaspoons dried dill weed
- 2 cups mushrooms, sliced and sauted
- salt & pepper
directions
- Beat the eggs and milk together. Set aside.
- Add the dill, salt and pepper and flour to the cheese and mix completely.
- Saute the mushrooms until the give up all their liquid.
- Spray the sides and bottom of an 8" square casserole or cake pan with vegetable spray.
- Add the mushrooms and Krab to the bottom of the pan, distributing evenly.
- Add the cheese mixture.
- Carefully pour the milk and eggs into the dish.
- Bake at 375F for 50 - 60 minutes. Use an instant read thermometer and remove from oven when dish reaches 170F degrees.
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Reviews
-
I was torn whether to give this 3 or 4 stars. The flavor was really good, but it needs some modifications. It may have just been the brand of fake crab that I bought, but it got soft as it cooked which gave the quiche a mushy texture. I will try it again with 6 eggs and 1 1/2 cups milk and real crab meat. Maybe that will give it a firmer, more enjoyable texture.
RECIPE SUBMITTED BY
I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home.
My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks.
We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here).
I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.