Crab, Broccoli and Roasted Red Pepper Quiche

Delicate crab meat, here from a convenient can, finds a perfect match in this cheese and vegetable quiche, made with refrigerated pie crust.

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5 reviews.
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  • prep time 35 min
  • total time 1 hr 35 min
  • ingredients 10
  • servings 6
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
(6-oz.) can white crabmeat, well drained
1
cup Green Giant™ Frozen Cut Broccoli, thawed, drained well on paper towel
4
oz. (1 cup) shredded provolone cheese
1/3
cup chopped roasted red bell peppers (from a jar), well drained
2
tablespoons shredded fresh Parmesan cheese
4
eggs
1
cup milk
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 425°F. for 9 to 11 minutes or until light golden brown.
  • 2 Remove baked shell from oven. Reduce oven temperature to 350°F. Layer crabmeat, broccoli, provolone cheese, roasted peppers and Parmesan cheese in baked shell.
  • 3 Beat eggs in medium bowl until well blended. Add milk, salt and ground red pepper; blend well. Pour over mixture in shell. Cover crust with strips of foil to prevent excessive browning.
  • 4 Bake at 350°F. for 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
  • 1 Heat oven to 425°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 425°F. for 9 to 11 minutes or until light golden brown.
  • 2 Remove baked shell from oven. Reduce oven temperature to 350°F. Layer crabmeat, broccoli, provolone cheese, roasted peppers and Parmesan cheese in baked shell.
  • 3 Beat eggs in medium bowl until well blended. Add milk, salt and ground red pepper; blend well. Pour over mixture in shell. Cover crust with strips of foil to prevent excessive browning.
  • 4 Bake at 350°F. for 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Choose the best quality canned crabmeat, such as that labeled fancy for best results. If desired, 1 cup fresh or frozen crabmeat, thawed, drained and flaked, could be used.

Smoked provolone cheese (instead of regular provolone) would add an interesting flavor dimension to the quiche.

The pie crust can be baked ahead.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
320
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
190mg
190%;
Sodium
630mg
630%;
Total Carbohydrate
20g
20%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
25%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.