Creamy Crab Quiche
Submitted by Staceyjoy
A crustless crab quiche packed with sweet corn, Parmesan, scallions, and dill, made lighter with evaporated skim milk, egg substitute, and nonfat sour cream. All the flavor, less of the guilt.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
90 minA quiche loaded with a full pound of crab meat and no pastry crust to weigh it down? Sign us up.
This crustless version keeps things light by using evaporated skim milk, nonfat egg substitute, and nonfat sour cream for the custard base. The crab mixture itself forms a self-crusting layer on the bottom and sides of the dish, so you don’t miss the pastry one bit.
Sweet corn kernels, chopped scallions, Parmesan, and dried dill give the filling pops of flavor and color throughout. Bake until set in the center, let it rest, and slice into wedges.
Kitchen Tips
- Spread the crab mixture up the sides of the dish to create a natural “crust” that holds the custard in place.
- Use real crab meat, not imitation. In a recipe this simple, the quality of the crab is everything.
- Let the quiche cool for a full 10 minutes before slicing. It continues to set as it rests and will slice much cleaner.
- Check for doneness by gently shaking the dish. The center should barely jiggle, not wave.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Lightly coat a 10-inch glass or ceramic pie dish (or use an 11×7-inch glass baking pan) with vegetable cooking spray.
Set aside.
In a medium bowl, combine the crab, parmesan cheese, green onion, corn, dill weed, pepper, and salt.
Toss well to blend evenly.
Spread mixture evenly across the bottom and ⅔ of the way up the sides of the prepared baking dish .
In your now-empty medium bowl, combine the evaporated skim milk, nonfat egg substitute, and nonfat sour cream.
Beat with a fork or whisk until combined.
Pour evenly over the crab mixture.
Bake 50 to 60 minutes, or until the quiche is set in the center (if your oven is really at 350 degrees, 60 minutes is more likely than 50).
Allow to cool 10 minutes before slicing.
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