Ingredients
-
2
-
3
-
-
-
1
-
3
-
3/4
-
2
-
1
-
-
-
-
-
-
Directions
crustless crabmeat quiche, did someone say brunch? i got this in my email, looks great! 6/04 -i tried it geema’s way with spinach- and alot of cajun seasoning, as the photo shows :}, Who needs crust? We really enjoyed this crustless quiche It baked up all puffy, looking and tasting like a cross between a quiche and a souffle It was fairly bland, even with the hot sauce, but the crabmeat flavor was nicely prominent I substituted spinach for the endive and it was perfect We don’t eat much cheese, but I’ll bet it would be a wonderful addition to this simple yet delicious recipe It’s in my cookbook to stay, Chia
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Steps
|
1
Done
|
In a Large Skillet, Melt Butter Over High Heat. |
|
2
Done
|
Add Endive, With Salt and Pepper to Taste, and Saut For 4 Minutes. |
|
3
Done
|
Remove from Pan and Chill. |
|
4
Done
|
Preheat Oven to 450 F. |
|
5
Done
|
Butter a 9-Inch Pie Plate or Quiche Pan Without a Removable Bottom. |
|
6
Done
|
Remove All Bits of Shell and Cartilage and Place Crabmeat Into the Bottom of the Pie Plate. |
|
7
Done
|
Add the Endive. |
|
8
Done
|
in a Mixing Bowl, Beat Eggs, Flour, Milk and a Pinch of Salt Until Well Combined. |
|
9
Done
|
Pour Over the Crabmeat and Endive and Bake For 35 Minutes. |
|
10
Done
|
Serve Hot or Warm. |
