Breakfast & Brunch

Crab and Red Pepper Quiche

Crab and Red Pepper Quiche

1 (9 inch) unbaked pie crust
1 1/2 cups shredded Gruyere or Swiss
2 tablespoons butter
1/2 cup diced red pepper
½ cup finely diced onion
3 eggs
1 1/4 cups half-and-half or heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup flaked real or imitation crab meat, chopped

Preheat oven to 375 degrees F. In a skillet, cook red pepper and onions in butter until tender. In a large bowl, whisk the eggs, cream, salt and pepper together. Stir in the crab, red pepper mixture and cheese. Pour into crust. Bake for 30 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.

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Show Comments (2)

  1. Reply

    Cathie Van Domelen

    March 4th, 2012 at 9:50 PM

    Made it and it’s great. One question: how and why does one divide the cheese?

    • Reply

      Amy Hanten

      March 5th, 2012 at 4:39 PM

      Hi Cathie. Glad you liked it! No need to divide cheese. Typo in recipe. I’ll fix it. Thanks!

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