Thursday, November 12, 2009

Judi's Crab Quiche

The first time I have ever had crab quiche was when a co-worker, Judi, made it for us at work. And... I was hooked! I love this recipe--for the longest time, I was using a different recipe, because I had lost this one. I was so excited when I found it again! Now it's in Recipe Manager, so I don't have to worry about not having it. :)
Unfortunately, my dear hubby is not so fond of crab quiche, so I don't get to have it that often. :(

Judi's Crab Quiche

6 Ounce imitation crab meat, flaked
10" pastry shell
8 Ounce swiss cheese
1 Tablespoon Flour
4 eggs, beaten
1 1/2 Cup light cream
1 Tablespoon lemon juice
1/2 Teaspoon Salt
1/4 Teaspoon Worcestershire sauce

Bake pie shell for 6 minutes at 375 and set aside.
Cut crab meat into small pieces, then combine with Swiss cheese and flour. Turn into pie shell. Beat together eggs, cream, lemon juice, salt, and Worcestershire sauce.
Pour over cheese mixture. Bake at 375 for 40-45 minutes or until knife inserted in center comes out clean. Let cool for at least 5 minutes before serving.

Enjoy. :)

Serves: 6
Serving Size: 1 piece
Yields: 1 quiche

Prep Time: 20
Cook Time: 40
Total Time: 1 hr

Pastry for Single-Crust Pie
(Better Homes and Gardens)

1 1/4 Cup all-Purpose flour
1/4 Teaspoon Salt
1/3 Cup shortening
4-5 Tablespoon cold water

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.
2. Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form pastry into a ball.
3. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease into pie plate without stretching it.
5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired. Do not prick pastry. Fill and bake pastry as directed in recipes.

Yields: 1 pie crust

Calories: 140
Cholesterol: 0 mg
Fat: 9 g
Saturated Fat: 2 g
Protein: 2 g
Carbohydrates: 14 g
Sodium: 73 mg
Fiber: 0 g

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