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Crab Quiche Recipe

A light and delicate crab quiche recipe made with fresh spinach, mushrooms, crabmeat and Swiss cheese.

This is a nice crustless quiche to serve for brunch or a late breakfast. It is also hearty enough for an evening dinner.

Flaked crabmeat gives a light delicate flavor that blends well with the Swiss cheese.

Using a shallot in place of a standard onion gives this egg recipe just enough flavor without being too overpowering. The fresh spinach adds color to this crab dish and additional nutritional value.

Crab Quiche Recipe

Bake Time: 45 minutes

Ingredient List:

2 cups fresh spinach
1-8 ounce package fresh mushrooms
2-6 ounce cans flaked crabmeat
1 large shallot (about 1/2 cup)
2 cups shredded Swiss cheese
1 cup heavy cream
1/2 cup whole milk
4 eggs
1/2 cup biscuit baking mix (Jiffy or Bisquick)
1 teaspoon fresh ground sea salt
1/2 teaspoon freshly ground pepper

Kitchen Equipment Needed

9-1/2" glass baking dish or pie plate

medium-large mixing bowl

Instructions:

Step 1: Preheat oven to 375 degrees.

Step 2: Spray the glass bakng dish with non-stick cooking spray.

Step 3: Tear the fresh spinach into small pieces and line the bottom of the baking dish with all of the spinach.(Save back 5-6 whole leaves for the top of the quiche.)

Step 4: Slice the mushrooms into thin slices. (Save out a handful for the top of the quiche). Place a tightly packed single layer of mushrooms over the bed of spinach.

Step 5: Dice the shallot very fine and sprinkle over the mushrooms.

Step 6: Drain the two cans of crab meat very well and layer evenly over the other ingredients.

Step 7: Sprinkle the shredded Swiss cheese over the crabmeat.

Step 8:  Finish the top as a garnish with the remaining mushroom slices and whole spinach leaves.

Step 10:  Pour the egg mixture into the baking dish evenly.

Step 11:  Bake in a 375 degree oven for 35-45 minutes, until the pie is golden brown around the edges and the eggs are set in the center.

This recipe makes 6 servings.

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