Crust Less Crab Quiche Recipes

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:

• 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:

• 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.

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 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:

• Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
• Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
• Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
• Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
• Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
• Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

Steps:

• Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
• Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
• Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
• Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
• Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
• Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
• Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 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:

• 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:

• 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.