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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Curry and crab complement each other perfectly in this fuss-free quiche from Kathy Kittel of Lenexa, Kansas. With a sunny color and a rich taste, it's special enough for a holiday breakfast or brunch. Ingredients:
1 unbaked pastry shell (9 inches) |
6 to 8 ounces canned or frozen crabmeat, thawed, drained and cartilage removed |
3/4 cup shredded swiss cheese |
3 eggs |
1-1/2 cups heavy whipping cream |
1/2 to 1 teaspoon curry powder |
1/2 teaspoon salt |
dash pepper |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°. Sprinkle crab and cheese into shell.
2. In a bowl, beat eggs. Add cream, curry, salt and pepper; pour over cheese. Cover edges of pastry with foil; bake for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
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