Crab and Cheddar Quiche

Name: Crab and Cheddar Quiche
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters crabmeat; 3 eggs; 2 Tbsps all-purpose flour; 118 milliliters chopped fresh parsley; 118 milliliters mayonnaise; 1 pinch seafood seasoning (such as Old Bay®), or to taste; 237 milliliters shredded Cheddar cheese; 1 9-inch (9 inch) unbaked pie crust; 118 milliliters whole milk

Crab and Cheddar Quiche might be just the morn meal you are searching for. This recipe serves 8. One portion of this dish contains roughly 12g of protein, 24g of fat, and a total of 325 calories. From preparation to the plate, this recipe takes roughly 55 minutes. If you have crabmeat, mayonnaise, seafood seasoning, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. A couple people really liked this Mediterranean dish.

Instructions

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

Equipment you will use

Oven

Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.

Ingredients you will need

Seafood Seasoning

Cheddar Cheese

Mayonnaise

Crabmeat

Parsley

All Purpose Flour

Egg

Milk

Equipment you will use

Bowl

Pour crabmeat filling into the pie crust.

Ingredients you will need

Pie Crust

Crabmeat

Sprinkle a pinch of seafood seasoning over the quiche.

Ingredients you will need

Seafood Seasoning

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.

Equipment you will use

Oven

Knife

Equipment

Oven

Bowl

Knife

Ingredients

Servings:

237milliliters

crabmeat 3

eggs 2Tbsps

all-purpose flour 118milliliters

chopped fresh parsley 118milliliters

mayonnaise 1pinch

seafood seasoning (such as Old Bay®), or to taste 237milliliters

shredded Cheddar cheese 19-inch

(9 inch) unbaked pie crust 118milliliters

whole milk

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tyler Winery Santa Barbara County Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 30 dollars per bottle.