Crustless Crab Quiche

its_me_susan's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 1.0 quiche

• 8 ounces imitation crabmeat , chopped
• 1 cup low-fat cheddar cheese , shredded
• 1 cup onion , chopped
• 4 large eggs (I use Egg Beaters)
• 1 cup evaporated skim milk
• ½ teaspoon salt
• ½ teaspoon dry mustard
• 1⁄8; teaspoon pepper
• 1 dash paprika

Directions:

1. Preheat oven to 400 degrees (375 degrees for glass plate).
2. Spray a 9" pie plate with non-stick spray.
3. Combine chopped crab, onion and cheese.
4. Press into pie plate.
5. Beat together remaining ingredients except paprika and pour over the crab.
6. Sprinkle with paprika.
7. Bake 30 minutes.

Reviews

[Evie*]

Very tasty dish, easy to make and quite economical too. I used grated Edam cheese and red onion. Thanks for posting.

[RedRacer]

I was apprehensive about this, but it was very yummy! I sauteed the onions in 1/4 tsp. of butter before I put them in the crab mixture. I also added a little Old Bay and some cayenne for some kick. It turned out great and I will definitely make it again.

[Chef #1257633]

Hi there. WOW what a quiche.I made this exactly as recipe stated but with real crab meat (aussie mud crabs). My fussy hubby went back for thirds. A definite keeper