Saturday, July 20, 2013

Dilly Seafood Quiche

Dilly Seafood Quiche

Servings 8

1/2 (15-ounce) package refrigerated pie crust (1 crust)
4 eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon hot pepper sauce
6 ounces flake- or leg-style imitation crabmeat coarsely chopped (about 1 cup)
1 cup (4 ounces) shredded Monterey Jack cheese
1 ounce (1/4 cup) fresh parmesan cheese grated
1 green onions with tops thinly sliced

1. Preheat oven to 375 degrees F. Place crust in Pampered Chef Stoneware 9" Pie Plate. Bake 15 minutes; remove from oven. In Pampered Chef Small Batter Bowl, whisk eggs, half-and-half, salt, dill weed and hot pepper sauce with Pampered Chef Stainless Whisk until well blended. Using Pampered Chef Food Chopper, chop crabmeat. Using Pampered Chef Rotary Grater, grate Parmesan cheese. Add crabmeat, cheeses and green onion to egg mixture; mix well. Pour into prepared crust. Bake 25-30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes

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