Gwenzy’s Crabmeat Quiche

Serves: 7
Total Calories: 298


1 (10-inch) deep-dish pie shell, unbaked
2 cups drained, flaked backfin crabmeat
1/2 cup thinly sliced green onions with tops
1/2 cup evaporated milk
2 tablespoons flour
2 - 3 eggs, beaten
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 (8-ounce) package shredded Swiss cheese


Prick bottom and side of pie shell with a fork. Bake at 450° for 8 minutes. Remove from oven. Reduce oven temperature to 350°.

Combine crabmeat and green onions in a large bowl. Mix evaporated milk and flour in a bowl until smooth. Beat in eggs. Add a mixture of mayonnaise, Worcestershire, and dry mustard, and beat a few seconds. Stir into crabmeat mixture. Add cheese and mix well. Pour into prebaked pie shell. Place on a baking sheet. Bake 45 minutes or until firm.

Nutritional Facts:

Serves: 7
Total Calories: 298
Calories from Fat: 232

This Gwenzy’s Crabmeat Quiche recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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