Crustless Crab Quiche Recipes Recipe For Lasagna

CRUSTLESS CRAB QUICHE

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.

CRUSTLESS CRAB QUICHE

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.

CRUSTLESS CRAB QUICHE

Steps:

• Preheat oven to 400°F.
• Spray an 8 inch glass pie plate with a nonstick cooking spray; set aside.
• Thaw and thoroughly drain the crab meat, then flake.
• Mix together crab meat, cheese and onions, then with the back of a spoon, press mixture over bottom and up sides of sprayed pie plate.
• Whisk together in a medium mixing bowl beating eggs, milk, salt, mustard and pepper.
• Pour over crab meat mixture, then sprinkle with paprika and bake until set, about 30 minutes.
• Remove from oven and let stand for 5 minutes before serving.
• Variation: Shelled and deveined cooked shrimp may be substituted for crab meat.

CRUSTLESS CRAB QUICHE

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.

CRAB QUICHE

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.

SKINNY CRAB QUICHE

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.

CRUSTLESS CRAB QUICHE

Steps:

• Preheat oven to 350°. Sauté mushrooms in butter. Drain on paper towels. In blender, combine remaining ingredients except Monterey Jack cheese and crabmeat. Blend until thoroughly mixed. Pour mixture into large bowl. Stir in mushrooms, cheese, and crabmeat. Pour into a greased 9- or 10-inch quiche dish or 10-inch pie plate. Bake at 350° for 45 minutes or until knife comes out clean. Let stand 5 minutes before cutting. Note: May be prepared ahead and brought to room temperature before baking. One-half pound slivered ham may be substituted for crab.