• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Crab, Broccoli and Roasted Red Pepper Quiche

  • 6servings
  • 95minutes
  • 345calories

Add to MenuAdd to Calendar

Source: www.bettycrocker.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback