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Crab, Broccoli and Roasted Red Pepper Quiche

 1 Ratings
1 Comments
  • Prep Time 35 min
  • Total Time 1 hr 35 min
  • Servings 6
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Delicate crab meat, here from a convenient can, finds a perfect match in this cheese and vegetable quiche, made with refrigerated pie crust.

Ingredients

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)

Directions

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
345
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
9g
45%
Cholesterol
190mg
63%
Sodium
610mg
25%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Sugars
5g
5%
Protein
19g
19%
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
26%
26%
Calcium
28%
28%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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