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Crabmeat Quiche

Here's how you make Crabmeat Quiche
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  • Servings: 6-8
  • Prep: 15m
  • Cook: 40m
  • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 8 ounces cream cheese
  • 4 eggs
  • 1/2 cup scallions, sliced
  • 1/2 cup milk
  • 1/2 teaspoon dill weed
  • 1/2 - 3/4 teaspoon lemon and pepper seasoning salt
  • 6 ounce can crabmeat, drained, flaked
  • 1 (9-inch) partially baked pastry shell (blind baked. Directions provided in method.)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix first 6 ingredients (cream cheese - lemon pepper seasoning salt) with electric mixer on medium speed until well blended. Add the crabmeat and mix.

  • Step 2: Pour into pastry shell that has been pre-baked (blind baked. Directions, below).

  • Step 3: Bake in a preheated 350-degree oven for 40 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving.

  • Blind Baking Directions

  • Step 4: Place 1 piece of pre-made pie dough down into a (8-9 inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern, if desired. Place the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil or parchment paper to cover the inside of the shell completely. Fill the shell up to the very edges with pie weights or dried beans (about 2 pounds) and place it in the oven (I always use dry beans that I've had for years for this purpose). Bake for 10-15 minutes, lift out the foil or parchment paper along with the pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.


We hope you enjoy this recipe!

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