Seafood Quiche Print E-mail

Seafood Quiche
Serves 8

1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
6 eggs
1 cup cream-style cottage cheese
1 cup shredded Italian cheese blend (4 ounces)
1 6- to 8-ounce package flake-style imitation crabmeat
3 green onions, thinly sliced
1. Preheat oven to 450 degree F. Let piecrust stand at room temperature for 15 minutes as directed on package. Meanwhile, grease a 9-inch pie plate. Line prepared pie plate with piecrust; fold under edge. Crimp as desired. Line unpricked piecrust with a double thickness of foil.
2. Bake in preheated oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven; reduce oven temperature to 350 degree F.
3. For filling, in a medium bowl beat eggs with a fork; stir in cottage cheese, shredded cheese, flaked imitation crabmeat, and green onions. Pour into prebaked piecrust.
4. Bake in the 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of piecrust with foil during baking to prevent overbrowning. Let stand for 10 minutes before serving.


Add comment

Security code

< Prev   Next >

Latest Comments