Try this Potato Encrusted Crab Quiche recipe, or contribute your own.
Suggest a better descriptionThe roasted peppers can be canned, drained, picked clean of any bits of charred skin and chopped into 1/2-inch dice; if bell peppers are in season, freshly roasted pepper can be used. Preheat oven to 350 degrees F.; adjust shelf to lower level. Spray-grease a 10-inch pieplate or quiche dish. Steam potato until tender, about 30 minutes. Peel and mash (or put through ricer); mix with salt and pepper. Spread evenly on bottom and sides of prepared baking dish. Sprinkle with cheddar cheese. Bake in preheated oven for 15 minutes. In a small skillet or sautepan, heat oil. Cook shallot (OR green onion), stirring, until tender. Add chives, bell pepper, parsley, salt and cayenne. Stir together and heat through. In a medium bowl, whisk together eggs. Add milk and Parmesan cheese and mix well. Add crab and seasoning mixture; mix well. Carefully pour mixture into partially baked potato crust. Bake in preheated oven for 35-40 minutes, until slightly puffed, golden brown and firm. Serves 6 -- Per serving: CAL: 187 Grams of PRO: 16....of CARB: 16....of FAT: 6.7 1996 (c) Jane A. Rubey, M.P.H., R.D. http://users.aimnet.com/~gourmet/ email gourmet@aimnet.com Recipe By : Jane Rubey / Nutritiously Gourmet (1996) Posted to MC-Recipe Digest V1 #232 Date: Tue, 1 Oct 1996 10:38:46 -0700 (PDT) From: patH
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 236 | ||
Calories from Fat: 140 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 536.6mg | 165 % | |
Sodium 256mg | 9 % | |
Potassium 296.1mg | 8 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 4.2g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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