Crab Quiche Recipe

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Crab Quiche
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Ingredients
17
Count
Nutrition
3421
Calories
Total time
285
Minutes
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Ingredients:

Directions:

  1. Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
  2. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
  3. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  4. Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
  5. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  6. Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate.
  7. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge.
  8. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
  9. Put oven rack in middle position and preheat oven to 375°F
  10. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes.
  11. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more.
  12. Cool completely in pie plate on a rack, about 20 minutes.
  13. Make filling: If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
  14. Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
  15. Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3420.52 Kcal (14321 kJ)
Calories from fat 2193.59 Kcal
% Daily Value*
Total Fat 243.73g 375%
Cholesterol 1617.13mg 539%
Sodium 7459.02mg 311%
Potassium 2101.42mg 45%
Total Carbs 135.51g 45%
Sugars 2.97g 12%
Dietary Fiber 5.83g 23%
Protein 164.07g 328%
Vitamin C 53.3mg 89%
Vitamin A 1.4mg 48%
Iron 433.1mg 2406%
Calcium 1540.5mg 154%
Amount Per 100 g
Calories 253.26 Kcal (1060 kJ)
Calories from fat 162.41 Kcal
% Daily Value*
Total Fat 18.05g 375%
Cholesterol 119.73mg 539%
Sodium 552.27mg 311%
Potassium 155.59mg 45%
Total Carbs 10.03g 45%
Sugars 0.22g 12%
Dietary Fiber 0.43g 23%
Protein 12.15g 328%
Vitamin C 3.9mg 89%
Vitamin A 0.1mg 48%
Iron 32.1mg 2406%
Calcium 114.1mg 154%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 87.9
    Points
  • 92
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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