Thursday, February 9, 2012

Artichoke and Crab Quiche

Artichoke Crab QuicheI often make quiche and have collected recipes for years.  This one can be made with fresh or canned crab meat. I've even tried it with imitation crab with success, but fresh crab is in season now where I live, so we recently enjoyed this for dinner.  


Watching carbs, I make a crustless version, and serve with a "decked out" salad. The herb spring mix lettuce so available in stores these days is very attractive on a plate with added goodies such as sliced radishes, green onion, tomato slices, a sprinkling of cheese, a few croutons, and in this case a few sliced artichoke hearts.


Leftovers are a welcomed breakfast or lunch,  just reheat and serve.

Uploaded from the Photobucket iPhone App
Artichoke and Crab Quiche
1 pie crust shell
1 cup artichoke hearts cut up
1 cup flaked crab meat, about a cup
1/3 cup diced onions or green peppers
4 eggs
2 cups half and half, or milk
1 cup shredded cheese of choice - Swiss, cheddar, provolone
2 tsps. dried dill
salt and pepper
Note: for crustless quiche use 1/2 cup biscuit mix whisked in with egg and milk
Preheat oven to 350. Serves 6

Uploaded from the Photobucket iPhone AppFor pie crust quiche, place crust in pie plate and bake 10 minutes to crisp up so it won't become soggy later when adding wet ingredients. For crust-less quiche, spray or grease pie plate.

Mix artichoke, crab and onions/peppers, then spread on bottom of dish or crust.

Whisk eggs and half and half until blended and then mixed in cheese, dill and seasoning. Pour over artichokes and crab - bake at 350 for about 40 minutes until browned and firm in middle to touch, or insert toothpick or knife until it comes out clean.

Estimated cost per serving: $1.25 or less.