Crabmeat Vegetable Quiche Recipe
Crabmeat Vegetable Quiche is something you gotta try out. Whipped cream, cheese and green pepper make the crabmeat taste rich and juicy. Just check out the recipe of the rich and flavorsome Crabmeat Vegetable Quiche listed here.
Ingredients
| 1 frozen pie shell (Deepest you can find) | ||
| Eggs | 3 | |
| Whipped cream | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups grated cheese, swiss or cheddar | ||
| Bacon | 1/2 Pound, diced | |
| Zucchini | 1/2 Cup (16 tbs), diced | |
| Green pepper | 1/2 Cup (16 tbs), diced | |
| Onion | 1/4 Cup (16 tbs), diced | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Small can of drained crabmeat | ||
| Salt, Pepper and Nutmeg | 1 Dash | |
Directions
Preheat oven to 425°.
Read pie shell instructions.
Fry bacon.
Save enough fat to saute all the vegetables.
Drain bacon as thoroughly as possible.
Saute zucchini, pepper, onions, and mushrooms together.
Drain vegetables thoroughly.
Use bacon as bottom layer of pie shell, followed by vegetables, cheese, and crabmeat.
In bowl mix whipped cream, eggs and spices.
Whip with electric beater until frothy.
Pour over rest of ingredients in pie shell.
Bake at 425° for 15 minutes.
Lower to 350°, takes about 45 minutes.
Is done when toothpick comes out clean.
Read pie shell instructions.
Fry bacon.
Save enough fat to saute all the vegetables.
Drain bacon as thoroughly as possible.
Saute zucchini, pepper, onions, and mushrooms together.
Drain vegetables thoroughly.
Use bacon as bottom layer of pie shell, followed by vegetables, cheese, and crabmeat.
In bowl mix whipped cream, eggs and spices.
Whip with electric beater until frothy.
Pour over rest of ingredients in pie shell.
Bake at 425° for 15 minutes.
Lower to 350°, takes about 45 minutes.
Is done when toothpick comes out clean.
Chef
