member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Nancy       

Recipe Categories:

    Crab Quiche


    Source of Recipe


    RC



    INGREDIENTS:
    pastry for a 1-crust pie
    2 tablespoons finely chopped green onions
    2 tablespoons butter
    1 1/4 cups diced crab meat, freshly cooked or canned
    1 tablespoon fresh chopped dill
    4 large eggs, slightly beaten
    2 tablespoons dry white wine
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 1/4 cups heavy cream, scalded

    PREPARATION:
    Line a 9-inch pie plate with the pastry dough. Flute edge and prick bottom in several places with tines of a fork. Line crust with foil and fill with beans, rice, or other pie weight. Bake in a 400° preheated oven for about 8 minutes. Remove foil and weight and bake 2 to 3 minutes longer. Remove from oven; reduce oven temperature to 375°.
    In a skillet over medium heat, sauté onion in the butter until tender; transfer to the pie shell. Top onions with crab and dill. Combine eggs, wine, salt, pepper, and cream; pour over crab mixture in shell. Bake crab quiche at 375° for 25 to 30 minutes, or until set

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â