Crustless Crab Quiche Food

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CRUSTLESS CRAB QUICHE



Crustless Crab Quiche image

I just threw this together and it was delicious! I made it in a muffin tray for individual servings. I am sure it would be just great in a pie dish also.

Provided by Momma Jenny

Categories     Savory Pies

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 onion, chopped
2 tablespoons butter
salt
1/4 cup parmesan cheese (fresh grated)
6 ounces crab, flakes (I use imitation Louis Kemp flake style)
1/4 cup feta cheese
3 eggs
2 tablespoons milk

Steps:

  • Heat oven to 400°F.
  • Sauté onions in butter until caramelized. Add salt to taste.
  • Beat eggs and milk together in small bowl.
  • Sprinkle Parmesan in bottom of well greased muffin trays or pie dish.
  • Layer onions, then crab, then feta cheese.
  • Pour egg mix over top.
  • Cook 20 minute.
  • Let cool 8-10 minutes.
  • If it is sticking, scrape the edges with a knife to help release.

Nutrition Facts : Calories 136.6, Fat 9.3, SaturatedFat 5, Cholesterol 142.6, Sodium 282.1, Carbohydrate 2, Fiber 0.1, Sugar 0.9, Protein 10.9

CRUSTLESS CRAB QUICHE



Crustless Crab Quiche image

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.

Provided by its_me_susan

Categories     Savory Pies

Time 45m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

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
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 dash paprika

Steps:

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

CRUSTLESS CRAB QUICHE



Crustless Crab Quiche image

"I created this recipe as a low-carb breakfast for my husband and me," shares Madonna Cooper of Kansas City, Kansas. "It's fluffy and flavorful, and it cuts well, too."

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 8

4 eggs, lightly beaten
3 fresh asparagus spears, cut into 1/2-inch pieces
1/2 cup lump crabmeat
1/4 cup shredded Swiss cheese
1/4 cup 4% cottage cheese
2 tablespoons chopped green onion
1 teaspoon Dijon mustard
Dash ground nutmeg

Steps:

  • In a small bowl, combine all ingredients. Transfer to a 7-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 264 calories, Fat 15g fat (6g saturated fat), Cholesterol 469mg cholesterol, Sodium 455mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

CRUSTLESS CRAB QUICHE



Crustless Crab Quiche image

This is a recipe that I put together because I wanted a low-carb, high protein dish with crab. It is baked the same way as a quiche, except there is no crust.

Provided by sylvia

Categories     Savory Pies

Time 55m

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 10

3 eggs (I use egg substitute)
1/2 cup fat-free evaporated milk
1/2 low-fat mayonnaise
1 teaspoon cornstarch
1 1/2 cups gruyere cheese, grated
1 (13 ounce) can crabmeat, drained
Tabasco sauce, to taste (I use 3-4 "shots")
3 green onions, chopped
1 cup mushroom, sliced
2 tablespoons canola oil

Steps:

  • Heat up a non-stick skillet. Place 1 tablespoon canola oil in heated skillet. Sauté sliced mushrooms on medium heat until browned and soft. Take off heat and set aside.
  • Grate the Gruyere cheese, set aside.
  • Chop the green onions; set aside.
  • Pour 1 tablespoon canola oil into a quiche pan (or deep pie pan) and spread inside the bottom and sides; set aside.
  • In a small mixing bowl, add eggs, milk, mayonnaise, cornstarch and Tabasco sauce. Mix using a whisk until smooth.
  • Arrange crab, cheese, green onions and mushrooms in the quiche pan evenly.
  • Pour egg mixture into the pan.
  • Bake in a 350°F oven for 35-40 minutes, or until a knife inserted into the center comes out clean.
  • Let cool 5-10 minutes, slice and serve.

Nutrition Facts : Calories 198.3, Fat 12.3, SaturatedFat 4.7, Cholesterol 121.6, Sodium 499, Carbohydrate 3, Fiber 0.2, Sugar 2.3, Protein 18.4

HOLIDAY CRUSTLESS CRAB QUICHE



Holiday Crustless Crab Quiche image

Make and share this Holiday Crustless Crab Quiche recipe from Food.com.

Provided by MigJ9063

Categories     Crab

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

12 ounces crabmeat
1/2 lb fresh mushrooms, sliced
2 tablespoons butter
4 eggs
1 cup sour cream
1 cup cottage cheese, small curd
1/2 cup parmesan cheese, grated
1/4 cup flour
1/3 cup onion, diced
1/4 teaspoon salt
5 drops Tabasco sauce
2 cups monterey jack cheese, shredded

Steps:

  • In a medium skiller sauté mushrooms and onions in the butter till tender. Drain on paper towel.
  • In a bowl combine the sour cream, cottage cheese, parmesan cheese and crabmeat. Toss the shredded Monterey jack cheese with the flour in a plastic bag and then add to the crabmeat mixture.
  • Beat the eggs and combine the rest of the ingredients in a bowl.
  • Pour into a 10 inch greased quiche dish or a deep dish pie plate. Bake at 350 degrees for 40 minutes or until a knife inserted in comes out clean. Quiche should be puffed and golden brown. Let stand 5 min before cutting.

Nutrition Facts : Calories 333.6, Fat 22.8, SaturatedFat 12.9, Cholesterol 168.5, Sodium 857.7, Carbohydrate 6.9, Fiber 0.5, Sugar 2.9, Protein 25.1

CRUSTLESS CRAB QUICHE



Crustless Crab Quiche image

Here is an EatingWell's take on a favorite seafood-brunch dish that's usually dripping with saturated fat. This version gets its richness from cottage cheese and yogurt, with a small amount of real Parmesan and Cheddar.They use a little of a great-tasting cheese goes a long way in creating a full flavor.

Provided by Manami

Categories     Breakfast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 teaspoons extra virgin olive oil, divided
1 onion, chopped
1 red bell pepper, chopped
12 ounces mushrooms, wiped clean and sliced (about 4 1/2 cups)
2 large eggs
2 large egg whites
1 1/2 cups low fat cottage cheese
1/2 cup low-fat plain yogurt
1/4 cup all-purpose flour
1/4 cup freshly grated parmesan cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 ounces cooked lump crabmeat, drained and picked over (fresh or frozen and thawed)
1/2 cup grated sharp cheddar cheese
1/4 cup chopped scallion

Steps:

  • Preheat oven to 350°F
  • Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
  • Heat 1 teaspoon oil in large nonstick skillet over medium-high heat.
  • Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.
  • Add the remaining 1 teaspoon oil to the skillet and heat over high heat.
  • Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes.
  • Add to the bowl with the onion mixture.
  • Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth.
  • Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula.
  • Pour into the prepared baking dish.
  • Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes.
  • Let stand for 5 minutes before serving with fresh fruit.
  • E N J O Y !

Nutrition Facts : Calories 258.7, Fat 9.6, SaturatedFat 4.4, Cholesterol 118.1, Sodium 649.4, Carbohydrate 16.1, Fiber 1.5, Sugar 7, Protein 27.1

CRUSTLESS CRAB AND MUSHROOM QUICHE



Crustless Crab and Mushroom Quiche image

This is fabulous! I got this from my mom, but I'm not sure where she got it originally. Be sure to get the mushrooms and crab blotted as dry as you can -- the secret to this quiche's success. This is great straight from the oven, but it's at least as good at room temperature, even the next day, which makes it a good choice for buffets and potlucks.

Provided by Meredith K.

Categories     Savory Pies

Time 1h20m

Yield 1 quiche, 12 serving(s)

Number Of Ingredients 12

8 ounces sliced mushrooms
2 tablespoons butter or 2 tablespoons margarine
4 eggs
1/2 pint sour cream
1/2 pint cottage cheese
1/2 cup grated parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
8 drops Tabasco sauce
2 cups monterey jack cheese
6 ounces canned crab

Steps:

  • Preheat oven to 350°.
  • Sauté mushrooms in butter.
  • Remove w/ slotted spoon to paper towels and blotdry thoroughly.
  • Beat eggs w/ sour cream, cottage cheese, Parmesan, flour and seasonings.
  • Drain crab and blot dry with paper towels.
  • Fold mushrooms, crab and Monterey Jack into egg mixture.
  • Spread into (ungreased) 10" Pyrex pie plate.
  • Bake 45 minutes, or until knife inserted in center comes out clean.

Nutrition Facts : Calories 215.1, Fat 15.5, SaturatedFat 9.1, Cholesterol 115.4, Sodium 375.1, Carbohydrate 4.6, Fiber 0.3, Sugar 0.7, Protein 14.4

EASY CRUSTLESS QUICHE



Easy crustless quiche image

Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 55m

Number Of Ingredients 7

20g butter , plus extra for the tin
1 onion , finely chopped
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 large eggs
150ml double cream
80g gruyère or parmesan cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
  • Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
  • Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
  • Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium

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