December 13, 2010

Crab, brocolli, and red pepper quiche

1box Pillsbury® refrigerated pie crusts, softened as directed on box
1(6-oz.) can white crabmeat, well drained
1cup Green Giant® Frozen Cut Broccoli, thawed, drained well on paper towel
4oz. (1 cup) shredded provolone cheese
1/3cup chopped roasted red bell peppers (from a jar), well drained
2tablespoons shredded fresh Parmesan cheese
1cup milk
1/4teaspoon salt
1/8teaspoon ground red pepper (cayenne)

1Heat oven to 425°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 425°F. for 9 to 11 minutes or until light golden brown.
2Remove baked shell from oven. Reduce oven temperature to 350°F. Layer crabmeat, broccoli, provolone cheese, roasted peppers and Parmesan cheese in baked shell.
3Beat eggs in medium bowl until well blended. Add milk, salt and ground red pepper; blend well. Pour over mixture in shell. Cover crust with strips of foil to prevent excessive browning.
4Bake at 350°F. for 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

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