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Crab and Tomato Quiche with Green Onions

Serves 8
Time 55 min
Using canned lump crab meat makes this an affordable meal, and a premade shell makes it a snap to put together. Serve with a tossed salad or bowl of soup.
Ingredients
  • 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 (6.0-ounce) can fancy white lump crabmeat well drained
  • 3 Roma tomatoes thinly sliced
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 (6.0-ounce) can fancy white lump crabmeat well drained
  • 3 Roma tomatoes thinly sliced