Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
Curry and crab complement each other perfectly in this fuss-free quiche. With a sunny color and a rich taste, it’s special enough for a holiday breakfast or brunch.
Kathy Kittel Lenexa, Kansas
Curried Crab Quiche Recipe
Curried Crab Quiche
1 unbaked pastry shell (9 inches)
6 to 8 oz. canned or frozen crabmeat, thawed, drained and cartilage removed
¾ cup shredded Swiss cheese
3 eggs
1 ½ cups heavy whipping cream
½ to 1 tsp. curry powder
½ tsp. salt
Dash pepper
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 F. for 5 minutes.
Remove foil; bake 5 minutes longer.
Remove from the oven; reduce heat to 375 F. Sprinkle crab and cheese into shell.
In a bowl, beat eggs. Add cream, curry, salt and pepper; pour over cheese. Cover edges of pastry with foil; bake for 30-35 minutes or until a knife inserted near the center comes out clean. 6-8 servings
(Recipe for Curried Crab Quiche Recipe was on www.tasteofhome.com)
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