Crabmeat Quiche Recipe

Recipesfull introduces to you: Quiche Recipes. (Crabmeat Quiche Recipe). Serve for a delicious and elegant luncheon!

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 6

Yield: 1 (9 inch) pie

Crabmeat Quiche Recipe

Ingredients

3 tablespoons butter

2 tablespoons chopped green onion

3 tablespoons chopped red bell pepper

1 cup crabmeat

drained and flaked

salt and pepper to taste

2 tablespoons white wine

3 eggs

beaten

1 cup half-and-half cream

1 (9 inch) pie shell

partially baked

½ cup shredded Swiss cheese

Spinach Mushroom Quiche with Tarragon

Breakfast and Brunch

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 4

Bake in preheated oven for 25 to 30 minutes or until puffed and golden brown.

Nutritional Information

Crabmeat Quiche Recipe

Servings Per Recipe:6

Calories: 403.1

% Daily Value *

Protein: 16.5g 33%

Carbohydrates: 17.8g 6%

Dietary Fiber: 0.7g 3%

Sugars: 0.9g

Fat: 29.2g 45%

Saturated Fat: 13.6g 68%

Cholesterol: 161.9mg 54%

Vitamin A Iu: 777.4IU 16%

Niacin Equivalents: 5.1mg 39%

Vitamin B6: 0.1mg 8%

Vitamin C: 7.3mg 12%

Folate: 47.6mcg 12%

Calcium: 246.3mg 25%

Iron: 1.7mg 9%

Magnesium: 29.4mg 11%

Potassium: 226.7mg 6%

Sodium: 757.3mg 30%

Thiamin: 0.2mg 17%

Calories From Fat: 262.9

*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.