Buttery Crab Quiche

Name: Buttery Crab Quiche
Ingredients: 1 unbaked deep-dish pastry shell (9 inches); 3 tablespoons all-purpose flour; 4 eggs; 1 cup milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed; 1 can (4 ounces) mushroom stems and pieces, drained; 1/2 cup shredded Swiss cheese; 1/2 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 cup french-fried onions

13 ingredients

2 steps

Ingredients

1 unbaked deep-dish pastry shell (9 inches)
3 tablespoons all-purpose flour
4 eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup french-fried onions

Directions

1

Bake unpricked pastry shell at 425° for 5 minutes. Meanwhile, in a bowl, combine the flour, eggs, milk, salt, pepper and nutmeg until smooth. Add the crab, mushrooms and cheeses. Pour into pastry shell.
2

Bake at 350° for 35 minutes. Top with onions. Bake 10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.