Description
With a homemade crust and a little twist by adding mushrooms, red pepper, and Italian cheese, this crab quiche is extra creamy, light, and smooth. My mom said eating it made her feel like she was in the French countryside. If you don’t feel like the hassle of making the crust, use a 9-inch frozen pie crust. Plain mozzarella will work in place of Italian cheese blend, too.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup butter-flavored shortening
- 3 tablespoons ice water, or as needed
- 2 tablespoons butter
- 8 cremini mushrooms, thinly sliced
- 4 green onions, chopped
- ½ red bell pepper, diced
- ¼ teaspoon minced garlic
- salt and ground black pepper to taste
- 1 cup heavy whipping cream
- 3 eggs
- 1 pinch celery salt
- 3 dashes hot pepper sauce (such as Frank’s RedHot®), or to taste
- 1 (8 ounce) can lump crabmeat, drained
- ½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
- ¾ cup shredded Italian cheese blend
Prep Time: 40 mins
Cook Time: 40 mins
Total Time: 1 hr 50 mins
Servings: 6