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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This quiche is quick and easy to prepare. I love to serve it with fresh steamed broccoli! Ingredients:
1 refrigerated pie crust (i use pillsbury) |
5 eggs |
1/3 cup celery, chopped |
1/3 cup onion, chopped |
2 tablespoons fresh parsley |
1/4 cup dry white wine (i prefer chardonnay) |
2 (6 ounce) cans crabmeat, drained |
1/4 teaspoon black pepper |
1 1/2 cups skim milk |
8 ounces low-fat swiss cheese or 8 ounces low fat mozzarella, grated |
Directions:
1. Preheat oven to 450.
2. Grease a 9 inch pie pan, and place pie crust in pan.
3. Beat eggs. Add milk and rest of ingredients, stirring until well-mixed. Pour into pie crust.
4. Bake at 450 for 10 minutes.
5. Turn oven down to 350, and bake about 45-50 min until quiche is set or a knife comes out clean.
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