Curried Crab Quiche

Curry and crab complement each other perfectly in this fuss-free quiche. With a sunny color and a rich taste, it's special enough for a holiday breakfast or brunch.


6 to 8 servings


1 9-inch unbaked pastry shell
6 to 8 ounces canned or frozen crabmeat, thawed, drained and cartilage removed
3/4 cup shredded Swiss cheese
3 eggs
1 1/2 cups heavy whipping cream
1/2 to 1 teaspoon curry powder
1/2 teaspoon salt
dash pepper


Preheat oven to 450°F (232°C). Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°F (191°C). Sprinkle crab and cheese into shell.

In a bowl, beat eggs. Add cream, curry, salt and pepper; pour over cheese. Cover edges of pastry with foil.

Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean.

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