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
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Md Moinkhan
[email protected]This quiche is a little bit time-consuming to make, but it's worth it. The flavor is incredible.
Kusum Lama
[email protected]This quiche is so easy to make, and it's always delicious. I love that I can use whatever vegetables I have on hand.
Lasiodorides striatus
[email protected]I've made this quiche several times now, and it's always a hit. It's the perfect dish to serve for a special occasion.
Ifeoluwa Oladimeji
[email protected]This quiche is always a crowd-pleaser. I make it for every brunch and potluck I go to.
Ghena Alabdullah
[email protected]I'm not sure what went wrong, but my quiche turned out really dry. I think I might have overcooked it.
Jack Isaac
[email protected]I love quiche, and this recipe is one of my favorites. The crab and mushroom filling is so flavorful, and the crust is always perfect.
MacKenzie Goldmen
[email protected]This quiche was easy to make and very delicious. I used fresh crab and mushrooms, and the flavor was amazing. I will definitely be making this again.
Digam Ganesh
[email protected]I followed the recipe exactly, but my quiche didn't turn out as well as I hoped. The crust was a little too crumbly, and the filling was a bit bland.
Billy Joe
[email protected]This is the best quiche I've ever had! The filling is so creamy and flavorful, and the crust is perfectly flaky. I highly recommend this recipe.
Andrew Cruz, Jr.
[email protected]I'm not a big fan of seafood, but I really enjoyed this quiche. The crab flavor is subtle, and the mushrooms add a nice earthy flavor. The crust is also very good.
Brian Solis
[email protected]This quiche was a hit with my family! The combination of crab and mushrooms is delicious, and the creamy filling is perfectly complemented by the flaky crust. I will definitely be making this again.