Crab, Scallion and Tomato Quiche

Serves 4 to 6

Using canned lump crab meat makes this an affordable meal. Serve with a tossed salad or bowl of soup.

  • 6 cage-free eggs, slightly beaten
  • 1/2 cup half-and-half
  • 1 teaspoon Mediterranean seafood seasoning
  • 1 (9-inch) pie crust, unbaked
  • 1 cup shredded Monterey Jack cheese*
  • 1/2 cup finely sliced scallions, white and green part
  • 1 (6-ounce) can fancy white lump crabmeat, well drained
  • 3 fresh roma tomatoes, thinly sliced
You must be signed in to use shopping lists.

Preheat oven to 375°F. In a medium bowl, whisk together eggs, half and half and seasoning. Set aside. In the unbaked pie crust, sprinkle half the cheese on the bottom and top with half the scallions. Break up the crabmeat and place evenly on top of scallions. Top with sliced tomato and the remaining scallions. Pour egg mixture slowly over the layers. Sprinkle with remaining cheese and bake 45-50 minutes or until center puffs and quiche is nicely browned.

Nutritional Info: 
Per Serving:370 calories (210 from fat), 24g total fat, 11g saturated fat, 310mg cholesterol, 620mg sodium, 17g carbohydrate (1g dietary fiber, 3g sugar), 22g protein

Recipe Discussion