Holiday 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 the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

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.

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.

Steps:

• Cook bacon til crisp, set aside. Combine next 10 ingredients until thoroughly mixed. Set aside.
• Saute mushrooms til almost tender, add spinach, cook until spinach is cooked. You may have to add more oil because the mushrooms will soak up the oil.
• Add spinach and cheese mixture together. Pour into an 8x8 inch greased casserole dish. Bake at 350 degrees for 1 hour or until top is browned and center is set.

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.

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:

• 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:

• 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:

• 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.