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Dilly Seafood Quiche



Ingredients:
1/2   (15-ounce) package refrigerated pie crust (1 crust)
4   eggs
1   cup half and half
1/2   teaspoon salt
1/4   teaspoon dill weed
1/8   teaspoon hot pepper sauce
6   ounces flake- or leg-style imitation crabmeat, coarsely chopped (about 1 cup)
1   cup (4 ounces) shredded Monterey Jack cheese
1   ounce (1/4 cup) fresh Parmesan cheese, grated
1   green onion with top, thinly sliced
Directions:
  1. Preheat oven to 375F. Place crust in Stoneware 9" Pie Plate. Bake 15 minutes; remove from oven. In 1-Qt. Batter Bowl, whisk eggs, half-and-half, salt, dill weed and hot pepper sauce with 10" Whisk until well blended. Using Food Chopper, chop crabmeat. Using Deluxe Cheese Grater, grate Parmesan cheese. Add crabmeat, cheeses and green onion to egg mixture; mix well. Pour into prepared crust. Bake 25-30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting to serve.

Yield: 8 servings

Nutrients per serving: Approximately 290 calories and 19 grams of fat per serving