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Crab, Broccoli and Roasted Red Pepper Quiche

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Crab, Broccoli and Roasted Red Pepper Quiche
  • Prep 35 min
  • Total 1 hr 35 min
  • Ingredients 10
  • Servings 6
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Delicate crab meat, here from a convenient can, finds a perfect match in this cheese and vegetable quiche, made with refrigerated pie crust.
Updated Jan 12, 2010

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Choose the best quality canned crabmeat, such as that labeled fancy for best results. If desired, 1 cup fresh or frozen crabmeat, thawed, drained and flaked, could be used.
  • tip 2
    Smoked provolone cheese (instead of regular provolone) would add an interesting flavor dimension to the quiche.
  • tip 3
    The pie crust can be baked ahead.

Nutrition Information

320 Calories, 18g Total Fat, 18g Protein, 20g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
320
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
190mg
63%
Sodium
630mg
26%
Potassium
270mg
8%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
4g
Protein
18g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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