Crustless Crab Qiuche
Submitted by Jan Herbert
Crustless crab quiche with snow crab, crispy bacon, and melted Swiss cheese in a Bisquick egg custard. A rich, savory brunch or dinner that skips the pastry entirely.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis quiche ditches the crust and lets the filling do all the talking.
Snow crab, crispy crumbled bacon, and shredded Swiss cheese settle into a silky Bisquick-thickened custard that puffs up golden and sets beautifully without any pastry shell.
A splash of reserved crab liquid stirred into the batter deepens the seafood flavor in a way that cream alone just can’t match.
It’s an elegant brunch centerpiece that comes together in about an hour from start to finish.
Kitchen Tips
- Squeeze thawed crab meat gently to remove excess moisture, but save that liquid for the batter
- Fry the bacon until truly crisp so it holds its crunch inside the custard
- Let the quiche rest 5 to 10 minutes after baking for cleaner slices
- Swiss cheese is traditional here, but Gruyere would be a luxurious swap
Ingredients
Directions
Defrost and slice crab meat, save 2 tablespoon of crab meat liquid- or use canned ham.
Fry bacon until crisp.
Drain and crumble.
Beat together-eggs, bisquick, butter, milk, salt, pepper, and 2 tablespoon of crabmeat liquid, until smooth.
Pour into 9 inch pie plate.
Sprinkle crab, cheese and bacon over top, pressing down gently.
Bake at 350℉ (180℃) for 35 to 40 minutes.
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