With a homemade crust and a little twist by adding mushrooms, red pepper, and Italian cheese, this crab quiche is extra creamy, light, and smooth. My mom said eating it made her feel like she was in the French countryside. If you don’t feel like the hassle of making the crust, use a 9-inch frozen pie crust. Plain mozzarella will work in place of Italian cheese blend, too.
Whisk flour, 1 egg, salt, and baking powder together in a bowl; Add butter-flavored shortening into flour mixture and combine by hand until mixture resembles coarse crumbs. Stir ice water into the mixture, adding enough so the dough just holds together. Form dough into a ball, wrap in waxed paper, and refrigerate 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Generously flour a large sheet of waxed paper and roll the dough out to an even circle about 11 inches across; fit crust into a 9-inch pie dish. Press edges of dough gently over rim of crust.
Bake the crust in the preheated oven until lightly browned, 6 to 7 minutes.
Reduce oven heat to 375 degrees F (190 degrees C).
Heat butter in a large skillet over medium heat; cook and stir mushrooms, green onions, and red bell pepper in the hot butter until vegetables soften, about 7 minutes; stir in garlic and cook a few minutes more. Season vegetables with salt and black pepper.
Whisk cream, eggs, celery salt, and hot sauce together in a bowl until thoroughly combined; stir crabmeat and mushroom mixture into egg mixture. Crumble about 3/4 of the herb cheese spread into the bottom of the crust and pour crabmeat mixture over the cheese spread. Crumble remaining herb cheese spread into crabmeat filling and spread Italian cheese blend over the top.
Bake in the oven until crabmeat filling is set and cheese topping is lightly golden brown, 30 to 35 minutes.
Per Serving: 623 calories; protein 21g; carbohydrates 24.4g; fat 49.8g; cholesterol 247.9mg; sodium 609.6mg.
Eating good breakfast to continue the day had become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and bring me power to make on the morning. Sugar is more vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feeling full all day , and not want likely grab a snack out of the street food before lunchtime.
Make fruit a at 7.00 clock habit is simple . Simply put the fruit in your fridge next to the sweet drink or on the table next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.
Giving your stomach energy a bit of sugar in the morning is good to move your healthy body for the day and insert important element to your brain, which, incidentally, requires a continue supply of sugar in the way of process glucose, amounting to around 120g daily. There is also substantial evidence to support the idea that a diet high in fibre can lowering your risk of a number of cancers. And of course, you well-being from all the other vitamins and antioxidants in fruit, which keep you strong and healthy.