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“Crab, mozzarella, onion, mushroom, cream and milk make a savory, rich pie.”
READY IN:
50mins
SERVES:
6
YIELD:
1 9inch quiche
UNITS:
US

Ingredients Nutrition

  • 1 baked 9 inch pie shell (if using a store pie crust, bake it in your own glass pie plate as the tins frequently leak.)
  • 1 teaspoon butter
  • 1 small onion, chopped
  • 12 cup mushroom, sliced
  • 1 12 cups crabmeat
  • 13 cup mozzarella cheese
  • 4 eggs
  • 12 cup milk
  • 1 14 cups whipping cream
  • paprika
  • 1 tablespoon fresh parsley, chopped

Directions

  1. Preheat oven to 325°; in heated butter, saute onion and mushrooms until translucent and soft; place crabmeat on bottom of pie crust; pour onions and mushrooms over crabmeat; sprinkle cheese on next.
  2. Beat eggs well; add milk and cream and combine thoroughly; place pie plate on a rimmed baking sheet and place both on oven rack; pour cream mixture into pie crust; sprinkle with paprika and parsley.
  3. Bake for 35-40 minutes or until center is firm and cooked through.

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