Can anyone give me a good Crab Quiche recipe?

And then, what do you normally serve with it? Thanks in advance!Can anyone give me a good Crab Quiche recipe?
Knock your socks off - Crab Quiche





INGREDIENTS:


1 (9 inch) deep dish frozen pie crust


4 eggs


1 cup heavy cream


1/2 teaspoon salt


1/2 teaspoon black pepper


3 dashes hot pepper sauce ( Tabasco), or to taste


1 cup shredded Monterrey Jack cheese


1/4 cup grated Parmesan cheese


8 ounces crab meat, flaked


1 green onion, chopped


DIRECTIONS:


Preheat the oven to 350 degrees F. 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.





******This is absolutely delicious the way it is, but I made changes another time to decrease the fat/calories and it was as good...used egg whites instead of eggs, thickened rice milk instead of heavy cream, and added 1 tsp. Old Bay Seasoning.Can anyone give me a good Crab Quiche recipe?
Try the following, I usually serve it with a nice salad or you could serve it with a chips





Crab, saffron and leek quiche


225g/8oz shortcrust pastry


100g/4oz leeks, outer leaves and tops removed


a pinch of saffron strands soaked in 1 tbsp warm water


15g/½oz unsalted butter


300ml/10fl oz fish stock


25ml/1fl oz Noilly Prat or other dry vermouth


a little lemon juice and salt


salt


a pinch of cayenne pepper


3 eggs


120ml/4fl oz double cream


175g/6oz white crab meat





Method


1. preheat the oven to 190C/375F/Gas5.


2. Roll out the pastry and line a 20cm/8in flan ring. Prick the pastry, cover it with greaseproof paper and fill with baking beans. Bake for 10 minutes the remove the beans and paper and leave to cool.


3. Slice the leeks and boil them in lightly salted water for 10 minutes until really soft. Drain and place in a pan. Add the soaked saffron with the butter and drive off the excess moisture by stirring over a high heat.


4. Boil the fish stock and Noilly Prat together to reduce it to about 25ml/1fl oz. Add the lemon juice, salt and cayenne pepper then beat into the eggs and cream. Line the pastry case with the leeks and sprinkle with crab meat over the top. Pour over the eggs and cream and bake in the oven for 20 minutes. You can serve this either hot or cold.





or Crab Tart


2 large eggs


1 x 230 g Saxby’s pastry flan case


1 medium-sized fresh dressed crab


1 tablespoon dry sherry


1/4 teaspoon cayenne pepper


1 x 200 ml tub crème fraîche


2 rounded tablespoons ready-grated parmesan


salt and freshly milled black pepper





Pre-heat the oven to gas mark 6, 400ºF (200ºC).


Beat the eggs in a mixing bowl then paint the flan case with a little of the beaten egg. Prick the base with a fork and place the flan case in its foil container on to a baking sheet and then pop it into the oven centre shelf for about 20 minutes or until it’s crisp and golden.





Meanwhile, remove the crabmeat from the shell. Now combine the eggs, crabmeat, sherry, cayenne, crème fraiche and 11⁄2 tablespoons of the parmesan. Add some salt and freshly milled black pepper and mix thoroughly. Now remove the cooked pastry shell from the oven and reduce the heat to gas mark 4, 350°F (180°C). Pour half the crab mixture into the pastry case and place it back in the oven, on an oven shelf which is half pulled out. Pour in the rest of the mixture, sprinkle with the remaining parmesan and gently slide the shelf back in place and bake for 25-30 minutes or until golden, puffy and just set in the centre.





Then allow the tart to settle for about 10 minutes before serving. I think this is lovely served with a green salad with lots of watercress.
Crab Quiche





INGREDIENTS


1 (9 inch) unbaked pastry shell


1 cup shredded Swiss cheese, divided


1/2 cup chopped sweet red pepper


1/4 cup chopped green onions


1 tablespoon butter or margarine


3 eggs


1 1/2 cups half-and-half cream


1/2 teaspoon salt


1/4 teaspoon pepper


3/4 cup flaked imitation crabmeat, chopped


DIRECTIONS


Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.


Reduce heat to 375 degrees F. 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 near the center comes out clean. Let stand for 15 minutes before cutting.








We usually have fresh fruit when we eat quiche.
Crustless Crab Quiche:





45 min 15 min prep


6 servings


1 quiche





8 ounces imitation crabmeat, chopped


1 cup low-fat cheddar cheese, shredded


1 cup onions, chopped


4 large eggs (I use Egg Beaters)


1 cup evaporated skim milk


1/2 teaspoon salt


1/2 teaspoon dry mustard


1/8 teaspoon pepper


1 dash paprika





1. Preheat oven to 400 degrees (375 degrees for glass plate).


2. Spray a 9'; pie plate with non-stick spray.


3. Combine chopped crab, onion and cheese.


4. Press into pie plate.


5. Beat together remaining ingredients except paprika and pour over the crab.


6. Sprinkle with paprika.


7. Bake 30 minutes.





***You can serve with a salad***
Crab Quiche





INGREDIENTS


1/2 cup mayonnaise


2 tablespoons all-purpose flour


2 eggs, beaten


1/2 cup milk


1 cup crab meat


1 cup diced Swiss cheese


1/2 cup chopped green onions


1 (9 inch) unbaked pie crust


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.


Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean


This was delicious as a crustless quiche. I just poured the filling into 4 greased individual casserole dishes. Easy and so good!
I make this all the time. Serve it with sliced melon.





Crab Quiche





INGREDIENTS





* 1/2 cup mayonnaise


* 2 tablespoons all-purpose flour


* 2 eggs, beaten


* 1/2 cup milk


* 1 cup crab meat


* 1 cup diced Swiss cheese


* 1/2 cup chopped green onions


* 1 (9 inch) unbaked pie crust





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.


3. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Crab Quiche





I usually serve this with a salad.





Crust:


1/2 Recipe plain pastry or 1 Layer pie crust mix for 9 inch pie pan





Filling:


7 1/2 oz Fresh lump crabmeat (shells and cartilage re-Moved)


3 oz Swiss cheese (grated)


4 Eggs


2 c Table cream


1/3 c Onion (minced)


1 ts Salt


1/4 ts Cayenne pepper


1 tb Fresh parsley (chopped)





Goes well with dry white wine and a salad.





Method


Preheat oven to 425F.





Crust: Prepare curst and place pastry on the bottom and sides of a 9-inch piepan.





Filling:


Over the dough, sprinkle all of crabmeat, then all ofcheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended.





Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven.





Bake at 425 for 15 minutes, then reduce heat to 300. Bake 30 minutes more or until knife,when inserted, comes out clean.





Remove quiche from oven and let cool 10 minutes.





Cut and serve warm