crab and artichoke quiche

Name: CRAB AND ARTICHOKE QUICHE
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 - 9 inch pie shell baked and cooled; - brush bottom of pie shell with dijon mustard; 8 ounce(s) grated swiss cheese; 1/3 cup(s) minced green onions; 1 can(s) artichoke hearts, drained and coarsely chopped; 1 can(s) (7-1/2 oz) crabmeat drained; 2 - eggs, beaten; 1/2 cup(s) mayonnaise; 2 tablespoon(s) flour; 1/2 cup(s) milk; - salt & pepper to taste

10 Pinches

shecooks curiouscooks

The Villages, FL

Updated on Oct 29, 2015

This recipe was personally prepared and served by Betty Eichenlaub at the October 2015 meeting with the Curious Cuisiners.

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prep time 15 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

1 - 9 inch pie shell baked and cooled
- brush bottom of pie shell with dijon mustard
8 ounces grated swiss cheese
1/3 cup minced green onions
1 can artichoke hearts, drained and coarsely chopped
1 can (7-1/2 oz) crabmeat drained
2 - eggs, beaten
1/2 cup mayonnaise
2 tablespoons flour
1/2 cup milk
- salt & pepper to taste

How To Make crab and artichoke quiche

Step 1

Preheat oven to 350 degrees.

Step 2

Mix the swiss cheese, minced green onions, artichoke hearts and crabmeat and place into the bottom of the baked and cooled pie shell.
Step 3

Mix the remaining ingredients and pour over the top.
Step 4

Bake at 350 degrees for 35 to 45 minutes.
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