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Almond Topped Crab Quiche

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Ingredients

Adjust Servings:
1 (9 inch) deep dish pie shells
1 cup shredded swiss cheese
1/2 lb crabmeat, picked over
2 green onions, sliced
3 eggs
1 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
dry mustard, a dash
black pepper, a dash
1/4 cup sliced almonds

Nutritional information

342.4
Calories
193 g
Calories From Fat
21.5 g
Total Fat
9.4 g
Saturated Fat
140.3 mg
Cholesterol
716.9 mg
Sodium
18.5 g
Carbs
1.5 g
Dietary Fiber
1.8 g
Sugars
18.7 g
Protein
156g
Serving Size

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Almond Topped Crab Quiche

Features:
    Cuisine:

    Source: Best of the Best from the Deep South by Barbara Moseley and Gwen McKee, slightly adapted

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Almond Topped Crab Quiche, Source: Best of the Best from the Deep South by Barbara Moseley and Gwen McKee, slightly adapted, Source: Best of the Best from the Deep South by Barbara Moseley and Gwen McKee, slightly adapted


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    Steps

    1
    Done

    Place Pie Shell on a Rimmed Baking Sheet.

    2
    Done

    Bake at 400 Degrees For 3 Minutes; Remove from Oven, and Gently Prick With Fork.

    3
    Done

    Bake 5 Minutes Longer; Cool on Rack.

    4
    Done

    Sprinkle Cheese in Pastry Shell.

    5
    Done

    Remove Cartilage from Crabmeat; Place on Top of Cheese.

    6
    Done

    Sprinkle With Green Onions.

    7
    Done

    Beat Eggs Until Foamy; Stir in Half-and-Half, Salt, Lemon Rind, Dry Mustard, and Pepper.

    8
    Done

    Pour Into Pastry Shell.

    9
    Done

    Sprinkle With Almonds.

    10
    Done

    Bake at 325 Degrees For 1 Hour.

    11
    Done

    Let Stand 10 Minutes Before Serving.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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