Crustless Crab Quiche

Crustless Crab Quiche

I have a personal chef client who eats mostly vegetarian but also enjoys crustaceans like lobster, shrimp and crab. We have done the lobster (with homemade lemon butter) and I have a made her a few great shrimp recipes (Brazilian Shrimp Stew, Garlic Shrimp, Basil & Cilantro Pesto Shrimp with Sweet Potato Noodles) so now it is time for something new.

I set out on a mission to find a gluten-free crab recipe. It didn’t take long to find out that Crustless Crab Quiche was actually a thing but the recipe I found recommended evaporated milk and imitation crab…the original author actually said that “real crab” wouldn’t work….and I thought…why?

Well, I am here to tell you that it sure as shrimp does! And it tastes fantastic. You could certainly use the Imitation crab (pollock) if you want to though.

Crab is a good source of selenium, zinc and B vitamins and all grocery store crab is caught wild. I was also impressed to see that the eight ounces I needed for my recipe was only ten dollars (canadian). I realize that that is not inexpensive but considering that a lot of the protein in this recipe comes from the eggs I am willing to call it even because the eggs are inexpensive.

The crab was available in a little container, with the meat already shelled from the claws…so I had no messy work to do at all! I found it at Superstore in the seafood department.

I cannot tell you how quick and easy this Crustless Crab Quiche recipe is. Please let me know what you think!

Crustless Crab Quiche

  • 8 ounces real crab meat
  • 2 small red onions, chopped finely
  • 2 cups grated raw cheddar cheese
  • 2 cups organic 1/2 & 1/2 or full fat whipping cream
  • 8 eggs
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • pepper
  1. Preheat oven to 400ºF.
  2. Mix crab meat, onions and cheese in a bowl.
  3. Divide evenly and press mixture into two 9 inch pie plates.
  4. Whisk cream, eggs, mustard powder, salt and pepper in a bowl. Pour over top of crab mixture (divide evenly).
  5. Bake quiches for 30 minutes or until they are no longer jiggly in the center. They puff up a bit and brown on the top. If they are browning too much, cover with aluminum foil.

Serves 4-6.

Want some easy meal prep ideas? Get my FREE “4 Easy Meal Prep Ideas” download that includes four of my favorite things to prep in advance so that there is always food ready…and the recipes are included. You can get that by clicking HERE.

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