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Gina's Crab Quiche

List of Ingredients






Ranch House Crab Quiche
Makes 2 pies

1 pkg. Pillsbury Pie Shells (2 pie shells)
1/2 stick (1/4 cup) butter
1/2 cup green bell pepper, chopped fine
1/2 cup red bell pepper, chopped fine
2 scallions stalks, chopped fine
4 cans crab meat, drained and picked clean
salt and pepper to taste
dash of Tabasco
1 envelope of Ranch House Dressing mix, divided
2 cups Monterey Jack and Swiss cheese mixed together (1 cup each)
5 eggs, beaten
1 pint heavy whipping cream
1/2 tsp. grated nutmeg

Prepare the pie shells by placing in pie plates, pricking the bottom,
and pre-baking for about 5 minutes; cool.

Melt butter in a large skillet and saute red pepper, green pepper, and
scallions. Stir in cleaned crab meat and heat. Stir in salt and pepper
and Tabasco.

Sprinkle the bottom of each cooled pie shell with the Ranch House
dressing mix, dividing the envelope between the two pie shells. Layer
crab mixture and cheese alternately in the pie shells ending with a
layer of cheese. Combine the eggs, whipping cream and nutmeg and
pour over top of each. Sprinkle tops with paprika.

Bake at 350F for 30-35 minutes or until set.

Recipe