Ingredients
-
8
-
1
-
1
-
4
-
1
-
1/2
-
1/2
-
1/8
-
1
-
-
-
-
-
-
Directions
Crustless Crab Quiche,This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same. ,Easy and tasty breakfast option I’ve made a few times. I brown the onions before mixing in and only use 1/2 cup. I also dust the crabmeat with Old Bay before adding it.,I added 2 eggs, used 1 C half & half + 1/2 C whole milk, used about 1 1/4 C cheese, cut up the crab into large dice, and baked about 45-50 minutes. It was PERFECT!!
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Steps
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1
Done
|
Preheat Oven to 400 Degrees (375 Degrees For Glass Plate). |
|
2
Done
|
Spray a 9" Pie Plate With Non-Stick Spray. |
|
3
Done
|
Combine Chopped Crab, Onion and Cheese. |
|
4
Done
|
Press Into Pie Plate. |
|
5
Done
|
Beat Together Remaining Ingredients Except Paprika and Pour Over the Crab. |
|
6
Done
|
Sprinkle With Paprika. |
|
7
Done
|
Bake 30 Minutes. |
