Flour Crust Quiche w/crabmeat

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 184.3
  • Total Fat: 9.9 g
  • Cholesterol: 105.0 mg
  • Sodium: 214.7 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 8.4 g

View full nutritional breakdown of Flour Crust Quiche w/crabmeat calories by ingredient
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Just leave crabmeat out to make vegetarian. Just leave crabmeat out to make vegetarian.
Number of Servings: 8


    For filling:
    1 T margarine
    1 6oz can crabmeat, drained
    1 10oz package spinach, thawed and drained
    1 cup green pepper, chopped
    1 cup onion, chopped
    fresh sliced mushrooms

    For crust:
    1/4 cup milk (I calculated with soy milk)
    1 cup flour
    1/4 tsp salt
    1/4 cup oil (I used olive)
    2 T water


Combine flour, oil, and salt in bowl until kneady. Add just enough water to make the dough stick together. Roll thin between two sheets of wax paper. Place in pie dish. Poke holes in bottom and sides with fork. Bake at 400 degrees for 10 minutes.

Saute onion, pepper, and mushrooms in large frying pan with butter. Add crabmeat. Then, add spinach.

In a bowl, beat eggs and milk together. Add contents of frying pan, garlic powder, salt and pepper if desired, and combine. Pour ingredients into pie crust. Bake at 350 for 45 minutes.

Serving Size: 8

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