Allrecipes – April-May 2019

ALLRECIPES.COM 105 APRIL/MAY 2019

CRAB QUICHE I

HANDS-ON 10 MIN TOTAL 1 HR, 20 MIN
SERVES 8 SUBMITTED BY CHRISTYJ

413 REVIEWS

1 (9-inch) unbaked pie crust
2 eggs, lightly beaten
½ cup mayonnaise
½ cup milk
2 Tbsp. flour
¼ tsp. salt
⅛ tsp. cayenne pepper (optional)
1 cup diced Swiss cheese
6 oz. crabmeat
½ cup chopped green onion

1. Preheat oven to 450°F. Line pie crust
   (do not prick) with a double layer of
   foil. Bake 8 minutes, then remove foil.
   Bake until light brown, 5 to 6 minutes

more. (Crust should still be hot when

filling is added, so don’t partially bake

it ahead of time.) Remove from oven,

then reduce temperature to 325°F.

2. Whisk together eggs, mayonnaise,
   milk, flour, salt, and cayenne (if using)
   in a bowl until well blended. Gently stir
   in cheese, crabmeat, and green onion.
   Spread into hot crust.


3. Bake until edges are puffed and
   center is set, 45 to 50 minutes. Let
   stand 10 minutes.
   armagazine.com/crab-quiche-i
   PER SLICE: 329 CAL; 24G FAT (7G SAT); 13G PRO;
   14G CARB; 1G FIBER; 414MG SODIUM; 1G SUGARS

“Halfway through

baking, I added

enough extra

Swiss cheese to

cover the top

of the casserole.

This created

a cheesy crust.”

• HELEN H. DAVIS

S AV E D

38 , 442

TIMES

CREAMY

An Easter brunch quiche

with a super creamy twist!

Heinz Real Mayonnaise

takes this quiche to next-level

craveable creaminess.

Favorites

FAMILY