Ingredients Jump to Instructions ↓

  1. 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

  2. 1 (6-oz.) can white crabmeat, well drained

  3. 1 cup Green Giant® Frozen Cut Broccoli, thawed, drained well on paper towel

  4. 4 oz. (1 cup) shredded provolone cheese

  5. 1/3 cup chopped roasted red bell peppers (from a jar), well drained

  6. 2 tablespoons shredded fresh Parmesan cheese

  7. 4 eggs

  8. 1 cup milk

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon ground red pepper (cayenne)

Instructions Jump to Ingredients ↑

  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.


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