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Dill Seafood Quiche

chef.tim.lee's picture
Ingredients
  Refrigerated pie crusts 7 1⁄2 Ounce (1 Crust, Half 15 Ounce Package)
  Eggs 4
  Half and half 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Dill weed 1⁄2 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Imitation crabmeat 6 Ounce, coarsely chopped to make about 1 cup (Flake Or Leg Style)
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Parmesan cheese 1 Ounce, grated (1/4 Cup)
  Green onion with top 1 , thinly sliced
Directions

GETTING READY
1. Prepare by preheating the oven to 375°F.
2. Fit the pastry crust in a 9-inch pie plate.

MAKING
3. Bake the crust in the preheated oven for 15 minutes
4. Remove from oven and allow it to cool
5. In the mean while, in a mixing bowl, beat eggs, half-and-half, salt, dill weed and hot pepper sauce using a wire whisk or a fork.
6. Fold in the crabmeat, cheeses and green onion into the egg mixture
7. Turn mixture into prepared and cooled crust.

FINALIZING
8. Bake the pie in the preheated oven for 25 to 30 minutes until the eggs set and the crust is golden brown
9. Remove pie from oven and allow it to cool for 10 minutes

SERVING
10. Cut pie into wedges and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Dish: 
Pie
Ingredient: 
Crab
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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