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Quick Crab Quiche

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“This recipe comes forn the Egg Council. When I make this for someone with seafood allergies I use imitation crabmeat.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (9 inch) deep dish pie shells
  • 1 (6 1/2 ounce) can crabmeat, flaked and drained
  • 12 cup swiss cheese, grated (cheddar does well too)
  • 6 eggs
  • 1 12 cups light cream
  • 1 tablespoon instant minced onion
  • 1 tablespoon dry white wine (optional)
  • 12 teaspoon dry mustard
  • 12 teaspoon dried tarragon leaves, crushed

Directions

  1. Sprinkle crabmeat and cheese into pie shell.
  2. Beat together remaining ingredients.
  3. pout over crabmeat and cheese.
  4. Bake in a preheated 357 degree oven 30-35 minutes until knife inserted in center comes out clean.
  5. Cool 5 minutes before serving.

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