Crabmeat-Parmesan Quiche

Name: Crabmeat-Parmesan Quiche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 0 teaspoons black pepper; 3 larges eggs; 3 to 4 green onions, chopped; 0 teaspoons ground red pepper; 237 milliliters half-and-half; 1 teaspoon grated lemon rind; 340 grams lump crabmeat, rinsed and drained; 1 teaspoons Old Bay seasoning; 2 teaspoons olive oil; 142 grams package shredded Parmesan cheese; 425 grams 1/2 package refrigerated piecrusts; 0 teaspoons salt

Need a pescatarian main course? Crabmeat-Parmesan Quiche could be an amazing recipe to try. This recipe serves 6. One portion of this dish contains around 27g of protein, 33g of fat, and a total of 563 calories. If you have half-and-half, parmesan cheese, piecrusts, and a few other ingredients on hand, you can make it. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Unfold piecrust, and place on a lightly floured surface.

Ingredients you will need

Pie Crust

Roll to 1/8-inch thickness. Carefully place piecrust in a 9-inch pieplate; fold edges under, and crimp.

Ingredients you will need

Pie Crust

Roll

Bake on lowest oven rack at 400 for 8 minutes. Cool.

Equipment you will use

Oven

Saut chopped green onions in hot oil in a large skillet over medium-high heat 2 minutes. Stir in crabmeat and next 3 ingredients; saut 2 minutes.

Ingredients you will need

Green Onions

Crabmeat

Cooking Oil

Equipment you will use

Frying Pan

Whisk together half-and-half and next 3 ingredients in a large bowl; stir in cheese and crabmeat mixture.

Ingredients you will need

Crabmeat

Cheese

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Whisk

Bowl

Pour into prepared crust.

Ingredients you will need

Crust

Bake on lowest oven rack at 400 for 35 to 40 minutes or until set.

Equipment you will use

Oven

Let stand 15 minutes.

Equipment

Ingredients

Servings:

0teaspoons

black pepper 3larges

eggs 3

to 4 green onions, chopped 0teaspoons

ground red pepper 237milliliters

half-and-half 1teaspoon

grated lemon rind 340grams

lump crabmeat, rinsed and drained 1teaspoons

Old Bay seasoning 2teaspoons

olive oil 142grams

package shredded Parmesan cheese 425grams

1/2 package refrigerated piecrusts 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.