Crab, Broccoli and Roasted Red Pepper Quiche

Delicate crab meat, here from a convenient can, finds a perfect match in this cheese and vegetable quiche, made with refrigerated pie crust.

  • prep time 35 min
  • total time 1 hr 35 min
  • ingredients 10
  • servings 6

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)
  • 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 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    320
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    190mg
    190%;
    Sodium
    630mg
    630%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    0g
    0%
      Sugars
    4g
    4%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    15%;
    Calcium
    25%;
    Iron
    6%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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