Crab And Swiss Quiche Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, sour cream, milk, butter, flour, salt, and black pepper in a bowl until thoroughly combined; gently stir imitation crabmeat and Swiss cheese into the egg mixture. Spread the filling into the pie crust.
• Bake quiche in the preheated oven until a knife inserted into the filling comes out clean, 40 to 45 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
• Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
• Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat butter in a large skillet over medium heat. Saute green onion and red bell pepper until soft. Stir in crabmeat, and season with salt and pepper. Add wine, and cook for 1 minute. Remove from heat, and allow to cool.
• In a large bowl, beat eggs until light. Whisk in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with Swiss cheese.
• Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Steps:

• Preheat oven to 350 degrees.
• Mix first 5 ingredients throughly in large bowl Mix in cubed Swiss or Baby Swiss Cheese.
• Mix in drained crab meat.
• Pour mix into an unbaked pie shell.
• Cook for 30-45 minutes at 350 degrees.
• Add parsley or other garnish if desired.
• Serve warm.

Steps:

• For the crust: Mix together rice, egg and soy sauce. Spread evenly to cover a pie plate. Bake rice crust at 350F for 10 minutes. Remove from oven.
• Arrange cheese on bottom of crust. Top with crab meat. Sprinkle with green onions.
• Mix together eggs, cream, salt , lemon peel, mustard and nutmeg.
• Pour evenly over top of quiche.
• Bake at 350F for 45 minutes. Let cool for 10 minutes before slicing.
• Can be frozen, and served cold after thawing, or warmed in a 350F oven for 25 minutes.