Crab, Broccoli and Roasted Red Pepper Quiche

(13)
  5 reviews
  • 35 min prep time
  • 1 hr 35 min total time
  • 10 ingredients
  • 6 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
(6-oz.) can white crabmeat, well drained
1
cup Green Giant™ Frozen Cut Broccoli, thawed, drained well on paper towel
4
oz. (1 cup) shredded provolone cheese
1/3
cup chopped roasted red bell peppers (from a jar), well drained
2
tablespoons shredded fresh Parmesan cheese
4
eggs
1
cup milk
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)

Directions

  1. 1 Heat oven to 425°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 425°F. for 9 to 11 minutes or until light golden brown.
  2. 2 Remove baked shell from oven. Reduce oven temperature to 350°F. Layer crabmeat, broccoli, provolone cheese, roasted peppers and Parmesan cheese in baked shell.
  3. 3 Beat eggs in medium bowl until well blended. Add milk, salt and ground red pepper; blend well. Pour over mixture in shell. Cover crust with strips of foil to prevent excessive browning.
  4. 4 Bake at 350°F. for 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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