A pickle with real zing that will satisfy those of us with loose sweet tooths. I’ve been searching for a truly tasty pickle recipe that is neither sweet nor just hot. Not only reducing the sugar is important; a wider range of ingredients is. After just 24 hours in the fridge, they are ready for munching. Sucker up!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 tablespoons butter
- 3 tablespoons chopped red bell pepper
- 2 tablespoons chopped green onion
- 1 cup crabmeat, drained and flaked
- salt and pepper to taste
- 2 tablespoons white wine
- 3 large eggs
- 1 cup half-and-half cream
- 1 (9 inch) pie shell, partially baked
- ½ cup shredded Swiss cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat butter in a large skillet over medium heat. Sauté red bell pepper and green onion in hot butter until soft. Stir in crabmeat; season with salt and pepper. Add wine and cook for 1 minute. Remove from heat and allow to cool.
- Beat eggs in a large bowl until light. Whisk in half-and-half and crab mixture. Pour into partially baked pie crust and sprinkle with Swiss cheese.
- Bake in the preheated oven until puffed and golden brown, 25 to 30 minutes.
- To partially bake crust, bake in the preheated oven for 5 minutes.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 162 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 14 g |
| Sodium | 757 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
The whole family enjoyed this easy recipe, it was quite tasty!
I loved this recipe and followed it closely, I did add in some baby portabella mushrooms, there were no leftovers! I also pre-baked my pie shell for 10 minutes before filling it. Topped with Old Bay Hot Sauce!
Substituted milk and cheddar cheese! Very good!
First time I have ever made a quiche, and this was crazy easy! My use of salt was Old Bay, and my use of pepper was Mr’s Dash table blend. Loving garlic, I added that as well. Past that followed this to a T and had instant love!
Very yummy..wouldn’t Change a thing
I added mushrooms & used sherry in place of white wine, as some other reviews suggested. This was such a great recipe! I will make a shrimp quiche with this same base recipe next.
This was a HUGE hit for brunch! I forgot to buy a red pepper but had a large tomato, so I sautéed it with the onion, and it turned out great! It did need additional time to bake, but I am sure it was due to the juice of the tomato. I used high quality Phillip’s crab claw meat. Absolutely delicious! My husband is already asking me to make it again.
Great recipe! I followed it exactly and the result was very tasty.
This was really good, and so simple. I omitted the hot sauce, because I am not comfortable guessing how much to use. I used a tsp of Old Bay seasoning, and that was just right for our family. I used two cans of crab and added feta (that I crumbled into chunks myself) and spinach (that I had lightly sauteed). Rave reviews. Will be making this again soon and often!
My Gullah Girlfriend returned from SC lowcountry with a bunch of blue crab meat. Used some of it in this recipe, and added a little old bay seasoning. Delicious. Will make it again.
My wife put it best when she said, “That was delicious.” Stuck to the recipe, except as follows: (1) Added ten drops +/- of hot sauce to the wet mix, and (2) Used Gruyere instead of Swiss. Also, enhanced the flavor with squeeze of lemon on my serving. As others have mentioned, required baking time was a little longer than recipe suggests. Definitely an addition to the regular rotation.
Followed the recipe exactly making no changes at all. It was wonderful and came out perfectly. I may make some adjustmets just to indulge personal preferences but will most definitely add this to my recipe box.
My family DEVOURED this quiche! I made it exactly as written, and to be honest, it was simply to use up two cans of canned crabmeat I had for some odd reason. It was simple, but elegant enough that I may make it as mini-quiches to serve at an upcoming tea party. Just the kind of recipe I need when cooking for a crowd. Thanks!
Awesome,the only thing I did different was use Havarti Cheese because that is what I had on hand…….mmmmm
The only change I made from the recipe as written was to substitute green pepper for the red as that is what I had on hand. I used two cans of crab which equaled about 1 cup. For a dish so easy to prepare, this tasted very special. My family loved it and we will probably make this often.
It was very good! I did not add the wine because I did not have any on hand. I think I will make it for my next brunch in smaller tart pastry shells.
This recipie was outstanding. I substituted a small red onion added some sauted broccoli a little extra swiss and some feta cheese. I cooked it for about 30 minutes. Sweet red peppers really added to the flavor! One of the best recipies!
Delicious!
Love this recipe! I added some cooked kale and mushrooms! Quite tasty and easy to make. It will be part of my regular list of favorite entrees.
This recipe is so easy and full of flavor. I adjusted because of ingredients I had on hand…added about a cup of chopped mushrooms, doubled the crab to two cups, used the sweet mini peppers, used cream and half and half. Will use this recipe often because it is flavorful, incredibly easy and very adaptable!
Made it for family and everyone raved about it. I put in an extra egg, 1 1/2 cups of cheddar , some grated nutmeg and a little extra wine. It was a hit with a simple tossed salad.