Crab and Mushroom Quiche

Recipesfull introduces to you: Quiche Recipes. (Crab and Mushroom Quiche). With a homemade crust and a little twist by adding mushrooms, red pepper, and Italian cheese, this crab quiche is extra creamy, light, and smooth. My mom said eating it made her feel like she was in the French countryside. If you don't feel like the hassle of making the crust, use a 9-inch frozen pie crust. Plain mozzarella will work in place of Italian cheese blend, too.

Brief

Prep 40 mins

Cook: 40 mins

Additional: 30 mins

Total: 1hr50 mins

Servings: 6

Yield: 1 9-inch quiche

Crab and Mushroom Quiche

Ingredients

1 ¼ cups all-purpose flour

1 egg

¼ teaspoon salt

¼ teaspoon baking powder

½ cup butter-flavored shortening

3 tablespoons ice water

or as needed

2 tablespoons butter

8 cremini mushrooms

thinly sliced

4 green onions

chopped

½ red bell pepper

diced

¼ teaspoon minced garlic

salt and ground black pepper to taste

1 cup heavy whipping cream

3 eggs

1 pinch celery salt

3 dashes hot pepper sauce (such as Frank's RedHot®)

or to taste

1 (8 ounce) can lump crabmeat

drained

½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)

¾ cup shredded Italian cheese blend

Sausage Mushroom Quiche with Heavy Cream

Breakfast and Brunch

Directions

Step 1

Whisk flour 1 egg salt and baking powder together in a bowl; Add butter-flavored shortening into flour mixture and combine by hand until mixture resembles coarse crumbs. Stir ice water into the mixture adding enough so the dough just holds together. Form dough into a ball wrap in waxed paper and refrigerate 30 minutes.

Step 2

Preheat oven to 400 degrees F (200 degrees C).

Step 3

Generously flour a large sheet of waxed paper and roll the dough out to an even circle about 11 inches across; fit crust into a 9-inch pie dish. Press edges of dough gently over rim of crust.

Step 4

Bake the crust in the preheated oven until lightly browned 6 to 7 minutes.

Step 5

Reduce oven heat to 375 degrees F (190 degrees C).

Step 6

Heat butter in a large skillet over medium heat; cook and stir mushrooms green onions and red bell pepper in the hot butter until vegetables soften about 7 minutes; stir in garlic and cook a few minutes more. Season vegetables with salt and black pepper.

Step 7

Whisk cream eggs celery salt and hot sauce together in a bowl until thoroughly combined; stir crabmeat and mushroom mixture into egg mixture. Crumble about 3/4 of the herb cheese spread into the bottom of the crust and pour crabmeat mixture over the cheese spread. Crumble remaining herb cheese spread into crabmeat filling and spread Italian cheese blend over the top.

Step 8

Bake in the oven until crabmeat filling is set and cheese topping is lightly golden brown 30 to 35 minutes.

Nutritional Information

Crab and Mushroom Quiche

Servings Per Recipe:6

Calories: 623.2

% Daily Value *

Protein: 21g 42%

Carbohydrates: 24.4g 8%

Dietary Fiber: 1.7g 7%

Sugars: 1g

Fat: 49.8g 77%

Saturated Fat: 23.5g 117%

Cholesterol: 247.9mg 83%

Vitamin A Iu: 1387.7IU 28%

Niacin Equivalents: 5.8mg 44%

Vitamin B6: 0.2mg 10%

Vitamin C: 16.2mg 27%

Folate: 92.3mcg 23%

Calcium: 218mg 22%

Iron: 2.6mg 14%

Magnesium: 35.3mg 13%

Potassium: 306.2mg 9%

Sodium: 609.6mg 24%

Thiamin: 0.3mg 28%

Calories From Fat: 447.9

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.