Crustless Crab Quiche With Crumb Topping
Ready In: 55 mins
Serves: 8
Yields: 2 quiches
Ingredients
- 12 ounces frozen crabmeat, thawed and drained
- 2 cups skim milk
- 2 cups light sharp cheddar cheese, grated
- 1 1⁄2 cups egg substitute (or 6 eggs, beaten)
- 2 teaspoons dried parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon nutmeg
- 2 cups seasoned bread crumbs
- 1⁄2 tablespoon butter or 1⁄2 tablespoon margarine
Directions
- Layer the crabon the bottom of two empty quich or pie pans.
- Combine all other ingredients except the bread crumbs and butter, and pour half of the mix into each pan.
- Bake at 350º for 30 minutes. Then top each quiche with 1 cup of bread crumbs and dot with 1/4 Tbs of butter each. Bake 15 minutes more.
- Remove from the oven and let stand for about 3-5 minutes.
- Cut each quiche into quarters and serve.
- *If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
- Seal, label and freeze up to two months.
- Do not thaw before reheating.
- Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
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