Deep South Dish: Crabmeat Quiche. I was in the mood for a quiche today and just so happened to have pouches of crab in the freezer. Nothing better than fresh lump crab for sure, and that's what I use the most, but I like cooking on the fly sometimes straight out of the pantry, so I always try to keep a couple of these pouches around. They freeze well, are perfect for this very reason and they work much better than canned crab in many recipes, including this quiche, although if you can't find containers of crab in the fresh or frozen seafood section of your store, shelf stable canned is fine to use too - just drain it well. It is difficult to retain a crispy crust on a quiche, but precooking it slightly helps to keep it from going all out full soggy on you. If you have to open a new can of tomato paste for this, be sure to check out my tip for storing the rest of the can.

The next time you only need a tablespoon, you'll have it! That's where mine came from today. If you enjoy a good quiche and you are a lover of crab like I am, you will definitely enjoy this. I hope that you give it a try - it really is delicious and just perfect for any meal! Enjoy. For more of my favorite crab recipes, visit my page on Pinterest! If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #Deep.

Cut squash into pieces. Pare and remove. in boiling water until tender. Drain and mash well. Beat in butter, maple syrup, salt, and pepper. Sprinkle with pecans. Missing a crust on your quiche? Try this vegetable-heavy Paleo version with spaghetti squash instead. · Every fall, Well goes vegetarian for Thanksgiving, taking the meaty bird off the table to make room for a spectacular array of vegetarian soups, sides.

South. Dish on social media or tag me @deepsouthdish on Instagram! Recipe: Crabmeat Quiche©From the Kitchen of Deep South Dish Prep time: 1. Cook time: 3. 0 min Yield: 8 servings. Ingredients. 1pie shell, homemade or store bought (Pillsbury recommended)1 poundlump crab meat, picked over for shell. Old Bay seasoning. Creole or Cajun seasoning.

Swiss cheese. Chopped tomato, for garnish, optional. Additional sliced green onion,for garnish, optional. Instructions. Preheat oven to 4. F. Place cold pie crust in a standard, ungreased pie plate and flute the edges. Precook the unfilled crust in the lower part of the oven for about 1. Remove and let cool slightly. Reduce the oven temperature to 3.

Whether it's brunch or lunch, get the best quiche recipes for quiche Lorraine, spinach, and cheese quiches in one handy spot. · Crabmeat Quiche I was in the mood for a quiche today and just so happened to have pouches of crab in the freezer. Nothing better than fresh lump crab for.

Butter a 10 inch pie pan and sprinkle 4 ounces shredded Cheddar cheese (can use Swiss). Take 6-7 slices bacon (fried crisp) and crumble; put in next.

F. Meanwhile, drain the crab, pick through to remove any shell and set aside. Melt the butter in a skillet over medium heat. Add the green onion and cook just until soft. Add the wine or broth; bring to a boil.

Add crab and toss gently to coat, remove from the heat and set aside to cool. Pistachio Salad. Whisk together the eggs, half and half, tomato paste and seasonings; add the crab mixture and very lightly combine. Pour into pre- baked pie shell.

Sprinkle cheese evenly all over the top. Bake in the upper part of the oven at 3. Let sit for about 1.

Cook's Notes: Fresh crab is best, however you may substitute 2 to 3 (6 ounce) pouches or well drained refrigerated or shelf- stable cans. To avoid shrinking of pie crust during blind baking, ensure that fluting is at the top of the pie plate, even when folding dough under at top. If necessary, roll refrigerated pie crusts slightly thinner to fit pan. Bake right away, or place and flute the dough in the pan, but keep refrigerated until ready to bake so that it stays cold.

Parchment paper and pie weights also help. Source: http: //deepsouthdish. Requires Adobe Reader - download it free!©Deep South Dish☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table. Check These Recipes Out Too Y'all!

Eggs in Purgatory. Hash Brown Quiche with Andouille Sausage. Creamy Scrambled Eggs with Garden Fresh Herbs. Posted by Mary on December 1, 2. Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

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Spinach & Gruyere Quiche. Of all the spinach quiches I’ve tried over the years, this classic French version is my favorite. Mummy Pigs In Blanket more. The recipe comes from my childhood friend Trish, who’s an incredible hostess.

When Trish entertains, she goes all out – beautiful table settings, seasonal cocktails, fabulous food, and (best of all) hilarious party games. This quiche is her “go- to” brunch dish. The recipe has been in her family for years, though she admits for all she knows, “it could be Betty Crocker’s.” I had it at her house a while back and absolutely loved it.

I think what makes it so good is combination of heavy cream and Gruyère, which of course makes it insanely rich. There’s also a good bit of spinach, which balances out all that richness and — dare I say — makes it just a little bit good for you. It’s basically a no- fuss recipe. You get to cheat and use a store bought crust (just be sure to put the whole thing in a pretty pie pan before you serve it so it’s not quite so obvious) and the spinach comes frozen right out of a box. To make it, start by pre- baking your crust. You want it fully cooked and lightly golden before you add the filling, otherwise it will end up soggy. Next, prepare the filling: gently cook your shallots in butter, grate the Gruyère and squeeze as much water as humanly possible out of the spinach.

For the custard, whisk together the eggs, heavy cream and seasonings. Finally, layer the fillings over the crust, pour the custard over top, and bake. Be sure your oven isn’t too hot; quiches are always cooked gently at 3. The result is a delicately flavored, silky- smooth custard that simply melts in your mouth. For company, you’d serve this for brunch or lunch but it also makes a delicious and easy weeknight dinner. Enjoy…and a big thanks to Trish for sharing her family recipe. Spinach & Gruyère Quiche.

By Jennifer Segal. Ingredients. 1 9- inch deep dish frozen pie crust. Pinchground nutmeg. Gruyère. 11. 0- ounce package frozen chopped spinach, defrosted and wrung free of water. Instructions. Preheat oven to 4.

Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 1. Prick bottom and sides all over with a fork. Bake on center rack until fully cooked and lightly golden, between 1. Keep an eye on it.. Set aside and turn oven down to 3. Heat butter in a small saute pan over medium- low heat.

Cook shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.

Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven). Spread shallots over bottom of cooked crust, then sprinkle grated Gruyere over top.

Scatter spinach evenly over cheese (breaking up clumps as best you can), then pour egg mixture over top. Bake at 3. 25 degrees for 5. Serve hot or warm.

Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re- squeezing to get all the water out. Be patient.. you need the spinach completely dry, otherwise your quiche will be watery. Nutrition Information.

Powered by Per serving (6 servings)Calories: 5. Fat: 4. 0g. Saturated fat: 2. Carbohydrates: 2. Sugar: 2g. Fiber: 2g.

Protein: 1. 5g Sodium: 6. Cholesterol: 2. 21mg. Hungry for ? Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

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