Best Crab And Mushroom Quiche Recipes
CRAB AND MUSHROOM QUICHE
With a homemade crust and a little twist by adding mushrooms, red pepper, and Italian cheese, this crab quiche is extra creamy, light, and smooth. My mom said eating it made her feel like she was in the French countryside. If you don't feel like the hassle of making the crust, use a 9-inch frozen pie crust. Plain mozzarella will work in place of Italian cheese blend, too.
Provided by TFinn
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h50m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk flour, 1 egg, salt, and baking powder together in a bowl; Add butter-flavored shortening into flour mixture and combine by hand until mixture resembles coarse crumbs. Stir ice water into the mixture, adding enough so the dough just holds together. Form dough into a ball, wrap in waxed paper, and refrigerate 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Generously flour a large sheet of waxed paper and roll the dough out to an even circle about 11 inches across; fit crust into a 9-inch pie dish. Press edges of dough gently over rim of crust.
- Bake the crust in the preheated oven until lightly browned, 6 to 7 minutes.
- Reduce oven heat to 375 degrees F (190 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir mushrooms, green onions, and red bell pepper in the hot butter until vegetables soften, about 7 minutes; stir in garlic and cook a few minutes more. Season vegetables with salt and black pepper.
- Whisk cream, eggs, celery salt, and hot sauce together in a bowl until thoroughly combined; stir crabmeat and mushroom mixture into egg mixture. Crumble about 3/4 of the herb cheese spread into the bottom of the crust and pour crabmeat mixture over the cheese spread. Crumble remaining herb cheese spread into crabmeat filling and spread Italian cheese blend over the top.
- Bake in the oven until crabmeat filling is set and cheese topping is lightly golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 623.2 calories, Carbohydrate 24.4 g, Cholesterol 247.9 mg, Fat 49.8 g, Fiber 1.7 g, Protein 21 g, SaturatedFat 23.5 g, Sodium 609.6 mg, Sugar 1 g
CRAB AND MUSHROOM QUICHE
I combined a couple of recipes and favorite flavors and came up with this. It's easy to put together in a hurry.
Provided by DebS 2
Categories Crab
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix eggs, milk and cheese.
- Add chopped mushrooms and drained crab meat.
- Season with salt and pepper to your taste
- Pour into a 9" pie shell.
- Sprinkle top with nutmeg.
- Place pie ring (or use aluminum foil ring) over crust.
- Bake at 350 degrees (F) for 40 minutes.
- Remove pie ring and bake 5 - 10 minutes longer until lightly browned.
CRUSTLESS CRAB AND MUSHROOM QUICHE
This is fabulous! I got this from my mom, but I'm not sure where she got it originally. Be sure to get the mushrooms and crab blotted as dry as you can -- the secret to this quiche's success. This is great straight from the oven, but it's at least as good at room temperature, even the next day, which makes it a good choice for buffets and potlucks.
Provided by Meredith K.
Categories Savory Pies
Time 1h20m
Yield 1 quiche, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Sauté mushrooms in butter.
- Remove w/ slotted spoon to paper towels and blotdry thoroughly.
- Beat eggs w/ sour cream, cottage cheese, Parmesan, flour and seasonings.
- Drain crab and blot dry with paper towels.
- Fold mushrooms, crab and Monterey Jack into egg mixture.
- Spread into (ungreased) 10" Pyrex pie plate.
- Bake 45 minutes, or until knife inserted in center comes out clean.
Nutrition Facts : Calories 215.1, Fat 15.5, SaturatedFat 9.1, Cholesterol 115.4, Sodium 375.1, Carbohydrate 4.6, Fiber 0.3, Sugar 0.7, Protein 14.4
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