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Nutrition Facts
Serving Size 123 g
(Approx. 12 Servings)
Amount Per Serving
Calories 310 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 12 g 60%
Trans Fat 0.5 g
Cholesterol 130 mg 43%
Sodium 380 mg 16%
Total Carbohydrate 17 g 6%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 11 g
Vitamin A 15% Iron 6%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet Corn and Crab Quiche
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
12  People


Recipe makes 12 Servings

4 large eggs
1 Pt heavy cream
1 Tsp salt
1/2 Tsp white pepper
1 cup(s) H-E-B Intensely Sweet Corn, shucked and cut from cob
1/4 cup(s) red bell pepper, small dice
2 Tbsp shallots, minced
2 Tsp serrano pepper, thinly sliced, omit if desired
10 Oz lump crab meat, drained and shells removed
2 frozen pie crust
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Preheat oven to 325ºF.
In a medium bowl whisk eggs until well combined then add cream, salt, and pepper. Whisk to blend completely.
Evenly spread vegetables and crab meat over bottom of each pie crust. Slowly pour in cream mixture until it is 1/4 inch from top of crust.
Bake 35 to 40 minutes until set in the middle and slightly browned around the edges. Let rest 15 minutes prior to cutting and serving.


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