Crabmeat Quiche
Created by ForeverMama on January 25, 2023
- Servings: 6-8
- Prep Time: 15m
- Cook Time: 40m
- Recipe #40065
Ingredients
- 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.)
How to Make
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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.
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Step 2: Pour into pastry shell that has been pre-baked (blind baked. Directions, below).
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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.
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Blind Baking Directions
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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.