Delicate crab meat, here from a convenient can, finds a perfect match in this cheese and vegetable quiche, made with refrigerated pie crust.
SAVE ON THIS RECIPE!
Choose the best quality canned crabmeat, such as that labeled fancy for best results. If desired, 1 cup fresh or frozen crabmeat, thawed, drained and flaked, could be used.
Smoked provolone cheese (instead of regular provolone) would add an interesting flavor dimension to the quiche.
The pie crust can be baked ahead.
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