Great Crustless Crab Quiche Recipes

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.

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.

Steps:

• Preheat oven to 350*.
• In medium bowl, mix eggs, cheese, milk and crab. Add seasonings. Spray a large muffin pan with oil. Pour egg mixture into the pan. Top each quiche with a pinch of dill. Bake for 35 minutes.

Steps:

• Preheat oven to 400°F.
• Spray an 8 inch glass pie plate with a nonstick cooking spray; set aside.
• Thaw and thoroughly drain the crab meat, then flake.
• Mix together crab meat, cheese and onions, then with the back of a spoon, press mixture over bottom and up sides of sprayed pie plate.
• Whisk together in a medium mixing bowl beating eggs, milk, salt, mustard and pepper.
• Pour over crab meat mixture, then sprinkle with paprika and bake until set, about 30 minutes.
• Remove from oven and let stand for 5 minutes before serving.
• Variation: Shelled and deveined cooked shrimp may be substituted for crab meat.

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.

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 !

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.

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!

Steps:

• In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika., Bake, uncovered, at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Let stand for 10 minutes before cutting.