Crab, Broccoli and Roasted Red Pepper Quiche

Crab, Broccoli and Roasted Red Pepper Quiche

Delicate crab meat, here from a convenient can, finds a perfect match in this cheese and vegetable quiche, made with refrigerated pie crust.

Prep Time

35

Minutes

Total Time

1:35

Hr:Mins

Makes

6

servings

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
(6-oz.) can white crabmeat, well drained
1
cup Green Giant® Frozen Cut Broccoli, thawed, drained well on paper towel
4
oz. (1 cup) shredded provolone cheese
1/3
cup chopped roasted red bell peppers (from a jar), well drained
2
tablespoons shredded fresh Parmesan cheese
4
eggs
1
cup milk
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
  1. Heat oven to 425°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 425°F. for 9 to 11 minutes or until light golden brown.
  2. Remove baked shell from oven. Reduce oven temperature to 350°F. Layer crabmeat, broccoli, provolone cheese, roasted peppers and Parmesan cheese in baked shell.
  3. Beat eggs in medium bowl until well blended. Add milk, salt and ground red pepper; blend well. Pour over mixture in shell. Cover crust with strips of foil to prevent excessive browning.
  4. Bake at 350°F. for 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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.
Ingredient Substitution
Smoked provolone cheese (instead of regular provolone) would add an interesting flavor dimension to the quiche.
Make-Ahead Tip
The pie crust can be baked ahead.

Nutrition Information:

1 Serving (1/6 of Recipe)
  • Calories 345
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 9g,),
  • Cholesterol 190mg;
  • Sodium 610mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.