Crab Quiche Lorraine Recipe
Servings: 4
Ingredients
- 1 x (9-inch) unbaked pie crust
- 4 x Large eggs
- 2 c. Light cream
- 2 Tbsp. Instant chopped onion
- 1 tsp Salt
- 1/8 tsp Cayenne pepper
- 1 can (7.5-ounce) crabmeat, liquid removed, remove bones & cartilage
- 1 c. Shredded Swiss or possibly Mozzarella cheese Snipped fresh parsley
Directions
- Chill pie crust. Beat Large eggs till blended. Stir in cream, onion, salt & cayenne pepper. Cover & chill. About 1 hour before serving, heat oven to 425. Pat crab meat dry with paper towel. Sprinkle crabmeat & cheese in pie crust. Pour egg mix over crab & cheese, sprinkle with parsley.
- Bake 15 min then reduce oven to 300. Bake 30 min longer or possibly till knife inserted 1 inch from edge comes out clean. Let stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 664 | |
| Calories from Fat 445 | 67% |
| Total Fat 50.17g | 63% |
| Saturated Fat 26.25g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 312mg | 104% |
| Sodium 985mg | 41% |
| Potassium 283mg | 8% |
| Total Carbs 35.94g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.1g | 1% |
| Protein 18.47g | 30% |
