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"Faux" Crab Quiche - Kosher & Dairy PDF Print E-mail


by Jodi Wittenberg, The Chosen

This recipe for "Faux" Crab Quiche is not for the calorie conscious. But for a special occasion, pull out all of the stops and make this fabulous recipe.  Everyone will thank you and ask for the recipe – I guarantee it!


2 frozen pie shells
4 tablespoons chopped onion
6 tablespoons butter (can substitute parve margarine)
2 cups of faux crabmeat ( can substitute or combine spinach, mushrooms etc)
1 teaspoon salt/pinch pepper (divided)
4 tablespoons kosher dry white vermouth
6 eggs,  well beaten
2 cups of whipping cream (can substitute parve milk - just not as good!)
2 tablespoons tomato paste

Grated Swiss cheese or Emmental cheese


Preheat oven to 350 degrees.

Bake the 2 pie crusts as directed on package.

Sauté the chopped onion, butter (or Earth Balance), "faux" crabmeat, 1/2 salt, pinch of pepper, and dry white vermouth until the onions are soft and translucent.

Combine the eggs, whipping cream, tomato paste 1/2 teaspoon salt and pinch of pepper. Add the sautéed onion/faux crab mixture to the egg mixture and combine well.

Sprinkle grated Swiss or Emmental cheese heavily on top. Bake for 30 minutes.


Serves: Makes 2 pies. Depending on size of slices, will serve 12–16.

Freezes well.

Recipes: Dairy Dishes, Quiche, Faux Crabmeat, Kosher

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