Recipes, Cooking Tips, Free Recipes and more... Recipes Site Map Community Tools Contacts
Recipes, Cooking Tips, Free Recipes and more...
You are not currently logged in.
Login or signup for a   Free Membership Here!
  Email
  Home
Home | Search for Recipes
Your Cookbook | Diet Diary
Login  | Inbox
Home  My Recipe Box  Search Recipes  Submit a New Recipe  Calorie Tracker  Recipe of the Day Member Login  Signup for FREE Membership

HyperLink
Cooking Cache Site Sections

•  Cooking Cache Home
•  Nutrition Facts
•  Equivalency & Conversions
•  Cooking Forum
•  Holiday Recipes
•  Cooking Tips
•  Reviews

Cooking Cache Newsletters

Submissions
Want to publish a food related article or recipe?  E-mail news@cookingcache.com.  We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Signup for a free newsletter below.
Your Email:

Recent Reviews
 - Kitchen Knives Review 
 - Japanese Knives Review 
 - Chef Knives Review 
 - Meat Slicer Review 
 - Wusthof-Knives-Review 
 - Le Creuset Cookware Review
 - Global Knives Review
 - All-Clad Cookware Review

Press Releases
 - 2006-02-08: Recipe of the Day
Average Member Rating:
( 1 ratings)
Your Rating

Login or Signup  for a FREE Membership.
Membership Benefits:  Create your own online cookbook, rate & review recipes, participate in online forum & more...

   Rate this recipe or to write a review.
Login to add this recipe to your cookbook.

Crab Quiche Recipe

Loading related recipes...
Loading related categories...
search control div.
(4 servings)

Crust:

1/2 Recipe plain pastry or 1 Layer pie crust mix for 9" pie pan

Filling:

7 1/2 oz Fresh lump crabmeat (shells and cartilage removed)
3 oz Swiss cheese (grated)
4 Eggs
2 c Table cream
1/3 c Onion (minced)
1 ts Salt
1/4 ts Cayenne pepper
1 tb Fresh parsley (chopped)

Goes well with dry white wine.

Preheat oven to 425°FF.

Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9" pie pan.

Filling: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425°F for 15 minutes, then reduce heat to 300°F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices.



Ratings / Reviews

 This was SUPER easy. SUPER. It was seriously the most delicious thing I've ever made. It's so easy to follow. Awesome, awesome, awesome!
Full Review Reviewed By:   VeggieQueen

Submitted By: Denise B
Copyright © 2004 CookingCache.com. All Rights Reserved.