Name: Crab and Mushroom Quiche
Prep time: 40 min
Cook time: 40 min
Total time: 110 min
Ingredients: 1.25 cups all-purpose flour; 1 egg; 0.25 teaspoon salt; 0.25 teaspoon baking powder; 0.5 cup butter-flavored shortening; 3 tablespoons ice water, or as needed; 2 tablespoons butter; 8 cremini mushrooms, thinly sliced; 4 green onions, chopped; 0.5 red bell pepper, diced; 0.25 teaspoon minced garlic; salt and ground black pepper to taste; 1 cup heavy whipping cream; 3 eggs; 1 pinch celery salt; 3 dashes hot pepper sauce (such as Frank's RedHot®), or to taste; 1 (8 ounce) can lump crabmeat, drained; 0.5 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®); 0.75 cup shredded Italian cheese blend

Crab and Mushroom Quiche

5.0

(4)

3 Reviews

3 Photos

With a homemade crust and a little twist by adding mushrooms, red pepper, and Italian cheese, this crab quiche is extra creamy, light, and smooth. My mom said eating it made her feel like she was in the French countryside. If you don't feel like the hassle of making the crust, use a 9-inch frozen pie crust. Plain mozzarella will work in place of Italian cheese blend, too.

Recipe by TFinn

Published on April 3, 2019

Prep Time:

40 mins

Cook Time:

40 mins

Additional Time:

30 mins

Total Time:

1 hr 50 mins

Servings:

Yield:

1 9-inch quiche

Jump to Nutrition Facts

Ingredients

1 ¼ cups all-purpose flour
1 egg
¼ teaspoon salt
¼ teaspoon baking powder
½ cup butter-flavored shortening
3 tablespoons ice water, or as needed
2 tablespoons butter
8 cremini mushrooms, thinly sliced
4 green onions, chopped
½ red bell pepper, diced
¼ teaspoon minced garlic
salt and ground black pepper to taste
1 cup heavy whipping cream
3 eggs
1 pinch celery salt
3 dashes hot pepper sauce (such as Frank's RedHot®), or to taste
1 (8 ounce) can lump crabmeat, drained
½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup shredded Italian cheese blend

Directions

Whisk flour, 1 egg, salt, and baking powder together in a bowl; Add butter-flavored shortening into flour mixture and combine by hand until mixture resembles coarse crumbs. Stir ice water into the mixture, adding enough so the dough just holds together. Form dough into a ball, wrap in waxed paper, and refrigerate 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Generously flour a large sheet of waxed paper and roll the dough out to an even circle about 11 inches across; fit crust into a 9-inch pie dish. Press edges of dough gently over rim of crust.
Bake the crust in the preheated oven until lightly browned, 6 to 7 minutes.
Reduce oven heat to 375 degrees F (190 degrees C).
Heat butter in a large skillet over medium heat; cook and stir mushrooms, green onions, and red bell pepper in the hot butter until vegetables soften, about 7 minutes; stir in garlic and cook a few minutes more. Season vegetables with salt and black pepper.
Whisk cream, eggs, celery salt, and hot sauce together in a bowl until thoroughly combined; stir crabmeat and mushroom mixture into egg mixture. Crumble about 3/4 of the herb cheese spread into the bottom of the crust and pour crabmeat mixture over the cheese spread. Crumble remaining herb cheese spread into crabmeat filling and spread Italian cheese blend over the top.
Bake in the oven until crabmeat filling is set and cheese topping is lightly golden brown, 30 to 35 minutes.

Nutrition Facts (per serving)

623	Calories
50g	Fat
24g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 623
% Daily Value *
Total Fat 50g	64%
Saturated Fat 24g	118%
Cholesterol 248mg	83%
Sodium 610mg	27%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	6%
Total Sugars 1g
Protein 21g
Vitamin C 16mg	81%
Calcium 218mg	17%
Iron 3mg	14%
Potassium 306mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.