Crab, Broccoli and Roasted Red Pepper Quiche

Name: Crab, Broccoli and Roasted Red Pepper Quiche
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters frozen cut broccoli, thawed, drained well on paper towel; 170 grams white crabmeat, well drained; 4 eggs; 0 teaspoons ground red pepper (cayenne); 237 milliliters milk; 2 Tbsps shredded fresh Parmesan cheese; 237 milliliters oz. shredded provolone cheese; 1 box refrigerated pie crusts, softened as directed on box; 79 milliliters chopped roasted red bell peppers (from a jar), well drained; 0 teaspoons salt

Crab, Broccoli and Roasted Red Pepper Quiche might be just the Mediterranean recipe you are searching for. This main course has 182 calories, 17g of protein, and 11g of fat per serving. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up pie crusts, salt, milk, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Heat oven to 425F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan.

Ingredients you will need

Pie Crust

Crust

Equipment you will use

Pie Form

Oven

Bake at 425F. for 9 to 11 minutes or until light golden brown.

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Oven

Remove baked shell from oven. Reduce oven temperature to 350F.

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Oven

Layer crabmeat, broccoli, provolone cheese, roasted peppers and Parmesan cheese in baked shell.

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Provolone

Parmesan

Broccoli

Crabmeat

Peppers

Beat eggs in medium bowl until well blended.

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Egg

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Bowl

Add milk, salt and ground red pepper; blend well.

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Ground Cayenne Pepper

Milk

Salt

Pour over mixture in shell. Cover crust with strips of foil to prevent excessive browning.

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Crust

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Aluminum Foil

Bake at 350F. for 50 to 60 minutes or until knife inserted in center comes out clean.

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Oven

Knife

Let stand 5 to 10 minutes before serving.

Equipment

Ingredients

Servings:

237milliliters

frozen cut broccoli, thawed, drained well on paper towel 170grams

white crabmeat, well drained 4

eggs 0teaspoons

ground red pepper (cayenne)237milliliters

milk 2Tbsps

shredded fresh Parmesan cheese 237milliliters

oz. shredded provolone cheese 1box

refrigerated pie crusts, softened as directed on box 79milliliters

chopped roasted red bell peppers (from a jar), well drained 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.