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.
Provided by its_me_susan
Categories Savory Pies
Time 45m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
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
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 WITH CRUMB TOPPING
You won't believe that this quiche is low in fat and full of flavor! It's beautiful to look at and yummy too. You can definitely add back the fat with great results as well.
Provided by TishT
Categories Lunch/Snacks
Time 55m
Yield 2 quiches, 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 337.9, Fat 13.9, SaturatedFat 7.4, Cholesterol 66.7, Sodium 1098.1, Carbohydrate 24.8, Fiber 1.5, Sugar 2.2, Protein 27.1
CRUSTLESS CRAB QUICHE
This is a light and tasty quiche that is complemented well with muffins and fruit. For those of you who have access to fresh seafood, fresh crab would be a great asset! ENJOY!
Provided by Stephanie Dodd
Categories Eggs
Time 50m
Number Of Ingredients 7
Steps:
- 1. 350 degree oven. Coat a 9 inch pie pan with cooking spray. Arrange the cheese evenly over the bottom of the pie pan. Top with the crabmeat. Mix together the milk, eggs, flour, salt, pepper to taste, and green onions, if desired. Pour this mixture evenly over the cheese and crabmeat. Bake for 35 - 40 minutes, or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. ENJOY!
CRUSTLESS CRAB QUICHE
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
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
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
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
CRAB QUICHE
Provided by Tony Kerum
Categories Egg Brunch Bake Lunch Crab Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
- Make filling:
- If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
- Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
- Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.
NO CRUST CRAB QUICHE
I adapted this recipe when I was "watching my carbs". I get more raves than when I used a crust!
Provided by Sureglad
Categories Crab
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Spray a 9-inch pie pan with cooking spray. Mix together the milk, eggs, flour, salt, pepper, and green onions.
- Arrange the cheese evenly over the bottom of the pie pan.
- Top with the crab meat.
- Pour the egg mixture evenly over the cheese and crab.
- Bake for 35 to 40 minutes, until a knife inserted in the center comes out clean.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 289.6, Fat 16.9, SaturatedFat 9, Cholesterol 273.5, Sodium 1040.8, Carbohydrate 6.9, Fiber 0.3, Sugar 0.7, Protein 26.2
HOLIDAY CRUSTLESS CRAB QUICHE
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
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
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