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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
9:
In a medium to large sized mixing bowl, break four eggs and
whisk
slightly. Add in the heavy cream and whisk again. Add the milk, baking
mix, salt,
and pepper and whisk until blended.
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.
Let
stand 5-10 minutes before serving.
This
recipe makes
6 servings.
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