cat lover
08-28-2006, 06:44 PM
This is a Better Homes & Gardens Recipe
1 recipe Baked Pastry Shell (see recipe below)
3 tbsp finely chopped green onion
1 tbsp butter or margarine
3 eggs
1/2 pound cooked crabmeat (2 cups) or one 6 to 8oz. package flakestyle imitation crabmeat
1 cup half &half, light cream, or milk
3 tbsp dry vermouth (optional)
1 tbsp tomato paste
1 tspsalt
1/4 tsp pepper
1/2 cup shredded Swiss cheese (2 oz.)
Prepare Baked Pastry Shell as directed; set aside. In a small skillet, cook onion in hot butter until tender. Remove from heat. In a medium bowl, beat eggs slightly with a fork. Stir in crabmeat, half-and-half, vermouth (if using), tomato paste, salt, and pepper. Stir in onion mixture. Pour egg mixture into pastry shell. Sprinkle with shredded cheese. Bake the quiche in a 375 degree oven about 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve. Makes 8 main-dish servings.
You may want to cut the salt in the quiche filling to 1/2 teaspoon if using the imitation crabmeat (which is high in sodium).
Baked Pastry Shell: Stir together 1 1/4 cups all purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening. Moisten dough with 4 to 5 tablespoons cold water total, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12" circle. Ease pastry into a 9" pie plate. Trim pastry to 1/2" beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack. 8 main dish servings
Nutrition facts per serving:
calories: 279
total fat: 18g
saturated fat: 7g
cholesterol: 130mg
sodium: 498mg
carbohydrate: 16g
fiber: 1g
protein: 13g
starch: 1diabetic exchange
very lean meat: 1.5diabetic exchange
fat: 3diabetic exchange
1 recipe Baked Pastry Shell (see recipe below)
3 tbsp finely chopped green onion
1 tbsp butter or margarine
3 eggs
1/2 pound cooked crabmeat (2 cups) or one 6 to 8oz. package flakestyle imitation crabmeat
1 cup half &half, light cream, or milk
3 tbsp dry vermouth (optional)
1 tbsp tomato paste
1 tspsalt
1/4 tsp pepper
1/2 cup shredded Swiss cheese (2 oz.)
Prepare Baked Pastry Shell as directed; set aside. In a small skillet, cook onion in hot butter until tender. Remove from heat. In a medium bowl, beat eggs slightly with a fork. Stir in crabmeat, half-and-half, vermouth (if using), tomato paste, salt, and pepper. Stir in onion mixture. Pour egg mixture into pastry shell. Sprinkle with shredded cheese. Bake the quiche in a 375 degree oven about 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve. Makes 8 main-dish servings.
You may want to cut the salt in the quiche filling to 1/2 teaspoon if using the imitation crabmeat (which is high in sodium).
Baked Pastry Shell: Stir together 1 1/4 cups all purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening. Moisten dough with 4 to 5 tablespoons cold water total, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12" circle. Ease pastry into a 9" pie plate. Trim pastry to 1/2" beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack. 8 main dish servings
Nutrition facts per serving:
calories: 279
total fat: 18g
saturated fat: 7g
cholesterol: 130mg
sodium: 498mg
carbohydrate: 16g
fiber: 1g
protein: 13g
starch: 1diabetic exchange
very lean meat: 1.5diabetic exchange
fat: 3diabetic exchange