Crab Quiche- Easy
By
Kathie Carr
@kathiecc
1
I got this recipe when I lived in Santa Cruz, CA. Every year we anxiously awaited the fresh crab season to begin. Boats came into the wharf with big, beautiful, cheap fresh crab. Oh, were they good!
And we always had fresh lemons on our small backyard lemon tree. We were more than ready for fresh crab dinners.
This crust-less quiche is just one recipe I learned to make back then. It can be a main dish served with a salad or cut into smaller sections and serve as an appetizer.
One warning... its not low-cal. :)
And we always had fresh lemons on our small backyard lemon tree. We were more than ready for fresh crab dinners.
This crust-less quiche is just one recipe I learned to make back then. It can be a main dish served with a salad or cut into smaller sections and serve as an appetizer.
One warning... its not low-cal. :)
Ingredients
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1 can(s)(6 ounces) crab meat, drained, flaked, and cartilage removed
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·or use fresh crab meat, cooked and flaked
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1/2 cshredded zucchini
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1 1/2 cshredded cheddar cheese
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6 Tbspchopped green onion
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6 largeeggs, beaten
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1 can(s)(12 ounces) evaporated milk
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1 tspground mustard
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1/2-1 tspsea salt
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1/4 tspfreshly ground black pepper
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1/2 tsplemon zest, finely grated
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·paprika
How to Make Crab Quiche- Easy
- Preheat oven to 400 degrees. Butter a 9 inch deep dish pie plate.
Mix together crab meat, zucchini, cheese, and onions. Press onto bottom and sides of prepared pie plate. - Lightly beat eggs. Add milk, mustard, salt, pepper, and lemon zest. Stir together to combine well.
Pour into pie plate on top of seafood mixture. Sprinkle with paprika, as desired.
Bake for 25-30 minutes or until a knife inserted into center comes out clean. Remove from oven. Let sit for 8-10 minutes before cutting. - Cut into 6 slices to serve as a main dish. Great with a fresh salad and French bread.
Or cut into 12 or more small slices for an appetizer.
