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How To make Baked Crab, Pepper and Spinach Frittata
1 c Onion
minced
2 ts Garlic :
minced
2 TB Olive Oil
1 Lb Fresh Spinach (1 Lg.Bunch)
: wash, stems removed : Salt And Freshly Ground : Pepper : Freshly Grated Nutmeg 2 md Red Bell Peppers
1 TB Butter softened
6 lg Eggs
1 TB Minced Fresh Herbs
2/3 c Asiago Or Parmesan Cheese :
: coarsely grated 8 oz Dungeness Crab Meat -- well
: picked over Saute the onion and garlic in olive oil over moderate heat until soft but not brown. While onions are cooking, blanch the spinach in lightly salted boiling water for a few seconds until wilted. Drain and immediately plunge into ice water to stop the cooking and set the color. Drain again and gently squeeze as much of the moisture as possible out of the spinach with a clean tea towel. Coarsely chop spinach and combine with onion mixture. Season with salt, pepper and nutmeg. Over an open flame or under a broiler, char peppers on all sides. Remove and cover loosely with plastic for a few minutes to sweat and then scrape off charred skin with the point of a knife. Remove and discard seeds and stems and cut peppers into long thick slices. Lightly butter or oil a small terrine or loaf pan (8x4x2 1/2 inches) and line the bottom with buttered waxed paper or parchment. Beat the eggs briefly together with the herbs and season with salt and pepper. Layer one third of spinach mixture on bottom of pan. Top with 1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the crab. Pour about a third of the egg mixture over and gently tap pan and poke mixture to evenly distribute eggs. Continue layering in this way. Place terrine in a larger baking pan and pour enough hot tap water to come at least 2/3 of the way up the sides of the terrine. Place in a preheated 325 degree oven, cover with parchment or foil and bake in a preheated 325 degree oven until eggs are just set. Remove from water bath and let sit 15-20 minutes before unmolding if serving warm.
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Crab Quiche Recipe - How To Cook Crab Quiche
How To Cook Crab Quiche
for Detailed Recipe on how to Make Crab Quiche.
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Crab Quiche
Ingredients:
7 Eggs
2 Cups of Crab Meat
2 Cups of Flour
3 of a block of Lard
6 Oz of Cheese
TSP Of Vinegar
1/2 Cup of Red Pepper
1/2 Cup of Green Onion
Bake @ 350 For 40 Minutes
CRAB QUICHE /CASSEROLE
Tutorial for preparing crab quiche/Casserole
The Perfect French Omelette
French Omelette
Frittata with Sweet Cappicola & Roasted Red Pepper
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The first time I had a frittata I was about 3 years old. My family is Sicilian and there are a lot of great cooks, and frittata was the
regular Sunday morning breakfast. I took the version I grew up with and switched a few things around and here's what I came up with.
What you'll need:
6 large eggs
1/2 cup pecorino cheese
1/2 cup red onions
2 roasted red peppers
broccoli
sweet cappicola
olive oil
whisk eggs in a large bowl until smooth. add in pecorino and whisk until no lumps. set aside while you get your onions and broccoli started.
put olive oil in a skillet on med heat sautee your onions and broccoli until they begin to soften. pour in the eggs, red pepper and chopped capicolla.
stir until even and allow to cook until edges are firm.
place under broiler until golden brown.
remove and garnish with scallions and a little pecorino cheese. cut into wedges and serve.
ENJOY!!!!!!!!!
xo
Mariah
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This CRUSTLESS QUICHE is my favorite make-ahead breakfast
Crustless Quiche
Today I'm going to show you how to make crustless quiche.
This healthy quiche recipe will fill you up and give you the energy to get through your morning.
This crustless quiche is super versatile, you can use any leftover vegetables, meats or cheeses you have in the fridge.
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This is why you'll love this gluten free crustless quiche:
This is a perfect make ahead breakfast or dinner!
It's so filling and nutritious!
It's really moist, tender and so delicious!
It's great for using many leftover ingredients you have on hand!
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CRUSTLESS QUICHE RECIPE
(makes 8 slices)
Ingredients:
1/2 cup red bell pepper, finely chopped (75g)
1/2 cup green onions, finely chopped (50g)
1/2 cup sweet potato, grated (75g)
1 cup cheddar cheese, grated, or any other melting cheese (100g)
5 eggs
1 cup cottage cheese (225g)
1/2 cup milk (120ml)
1 tsp mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/4 cup ground oats, or oat flour (25g)
NUTRITIONAL INFO (per slice):
158 calories, fat 8.6g, carb 7.9g, protein 12.3g
Preparation:
In a greased pan pan (I use 8-inch or 20cm cast iron skillet) layer down all the veggies and sprinkle with grated cheddar cheese.
In a blender add 5 eggs, cottage cheese, milk, mustard, salt, black pepper, ground nutmeg and ground oats. Blend until really smooth.
Pour the mixture over the veggies and move around with a fork to evenly distrubute the filling.
Bake in a preheated oven at 350F (180C) for 35 minutes.
Let it cool for 20 minutes, then slice into 8 equal pieces.
Serve and enjoy!