Lemon-pepper seasoning and dillweed bring out the seafood flavor of this creamy, cheesy quiche.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (6 oz.) crabmeat, drained, flaked
4 egg s
1/2 cup milk
1/2 cup sliced green onion s
1/2 tsp. dill weed
1/2 tsp. lemon pepper seasoning
1 baked pastry shell (9 inch)
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Let's Make It
Preheat oven to 350°F. Mix all ingredients except pastry shell with electric mixer on medium speed until well blended.
Pour into pastry shell.
Bake 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.