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Full Online Book HomeLearning KitchenFishandseafood - Broccoli, Crab And Cheddar Quiche
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Fishandseafood - Broccoli, Crab And Cheddar Quiche Post by :Leweq22 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1634

Click below to download : Fishandseafood - Broccoli, Crab And Cheddar Quiche (Format : PDF)

Fishandseafood - Broccoli, Crab And Cheddar Quiche

1 9 inch unbaked pie shell
1 cup chopped fresh broccoli
1 4 1/2 ounce can crabmeat drained
1 cup - 4 ounces- shredded mild cheddar cheese
3 eggs
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon white pepper

Heat oven to 350 degrees. Prick unbaked pie shell with fork; bake 7 minutes.

Remove pie shell from oven, place broccoli and crabmeat evenly in bottom of pie shell. Cover broccoli and crabmeat with cheese.

In small bowl, beat eggs well; stir in cream, salt and pepper. Pour egg mixture slowly into center of pie shell so mixture spreads evenly.

Bake at 350 degrees for 35 to 45 minutes or til golden brown. Cut into wedges to serve. 6 servings

Note: Can use imitation crabmeat to make this quiche.
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Fishandseafood - Crab -  Broiled Crab Fishandseafood - Crab - Broiled Crab

Fishandseafood - Crab -  Broiled Crab
12 soft crabs Salt and pepper to taste 1 cup milk 12 Tbsp. sifted flour 1/3 cup melted butter 1/3 cup chopped parsley 12 lemon wedges Clean crabs and season with salt and pepper. Season 1 cup of milk with salt and pepper to taste. Soak crabs for approximately 15 minutes. Sprinkle lightly with 1 Tbsp. flour and brush with melted butter. Broil top side down for 8 minutes. Turn, brush top side with butter and broil for 8 minutes or until golden brown. Garnish with chopped parsley and lemon wedges.

Fishandseafood - Baked Crab Quesadillas Fishandseafood - Baked Crab Quesadillas

Fishandseafood - Baked Crab Quesadillas
Baked Crab Quesadillas1/3 cup unsalted butter, melted (reserve 2 tbsp.) 1/4 cup vegetable oil 1/2 cup chopped onion 2 Jalapeno peppers, seeded and finely chopped 1 clove garlic, minced 1 pound lump crabmeat 1/4 cup mayonnaise 1 tbsp. chopped fresh cilantro 1 teas. salt 16 (8-inch) flour tortillas 1/3 cup (1.3 oz) shredded Monterey Jack cheese with jalapeno peppersCombine butter and oil; set aside. Saute onion, peppers and garlic in 2 tbsp. reserved butter in a medium saucepan over medium heat, stirring constantly, until tender. Remove from heat. Gently stir in crabmeat and next 3 ingredients. Preheat oven