Home » Recipes » Crab and Tomato Quiche with Green Onions
6 eggs, slightly beaten
1/2 cup half-and-half
1 teaspoon Mediterranean seafood seasoning
1 (9-inch) pie shell, unbaked
3/4 cup shredded Monterey Jack cheese
1/2 cup finely sliced green onions, white and green parts
1 (6-ounce) can fancy white lump crabmeat, well drained
3 Roma tomatoes, thinly sliced
Preheat the oven to 375°F. In a medium bowl, whisk together eggs, half-and-half and seasoning. Set aside. In the unbaked pie shell, sprinkle half the cheese on the bottom and top with half the green onions. Break up the crabmeat and place evenly on top of green onions. Top with sliced tomato and the remaining green onions. Pour egg mixture slowly over the layers. Sprinkle with remaining cheese and bake 45 to 50 minutes or until center puffs and quiche is nicely browned.
Per Serving: Serving size: 1 slice, 270 calories (140 from fat), 16g total fat, 7g saturated fat, 220mg cholesterol, 410mg sodium, 15g carbohydrates, (1 g dietary fiber, 2g sugar), 15g protein.