Corn And Crab Quiches

Corn And Crab Quiches
Servings: 6 Yield: 6 mini quiches Prep 20 mins Bake 325°F 25 mins to 30 mins

Ingredients

  • 1/2 pound surimi (imitation crabmeat)
  • 2 corn, husked and kernels cut from cobs (about 1-1/3 cups)
  • 3 scallions, trimmed and sliced
  • 3/4 cup shredded cheddar cheese
  • 1 1/2 cups half-and-half
  • 3 eggs plus 1 egg yolk
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried dill

Make It

1. Heat oven to 325 degrees F.

2. Break surimi into bite-size pieces and place in bowl. Add corn kernels, scallion and cheddar cheese.

3. Mix half-and-half, eggs, yolk, salt, pepper and dill in 4-cup measure.

4. Grease 6 individual 6-ounce (3/4 cup) foil or other pie pans. Divide crabmeat mixture evenly among pans, about 2/3 cup mixture per pan.

5. Pour half-and-half mixture over filling in pans, a generous 1/3 cup per pan. Place pans in two 13 x 9 x 2-inch baking pans. Place in 325 degrees F oven. Add enough hot water to each baking pan to come halfway up sides of pie pans (about 3 1/2 cups water per baking pan).

6. Bake quiches in 325 degrees F oven for 25 to 30 minutes or until centers are set. Carefully remove quiches from water bath. Let cool slightly and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 253, Fat, total (g): 16, chol. (mg): 186, sat. fat (g): 9, carb. (g): 14, fiber (g): 1, pro. (g): 15, sodium (mg): 759, Percent Daily Values are based on a 2,000 calorie diet.