This crustless quiche was adapted from a deep dish crab pie my mother created in 1985. Since this recipe was an adaptation from a pie recipe, we had enough ingredients to make one small and one regular sized quiche. We gave the second quiche to a neighbor for her Easter brunch.
CRAB QUICHE
1/2 cup carrot, grated
2 Tablespoons butter
1/4 cup green onions, diced or cut in 1/2 inch slices
1 teaspoon fresh dill
1 tablespoon fresh basil
16 oz. fresh crabmeat
1 can evaporated milk
5 eggs
2 Tablespoons dry sherry
1 Tablespoon prepared mustard
1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees. Saute carrot in butter until tender. Add green onions, dill and basil; cook one minute. Remove from heat and stir in the crab. Cover the bottom of a pie plate or quiche pan with the crab mixture. If you have too much of the crab mixture, make a second smaller quiche. Beat the eggs, evaporated milk, sherry, mustard, and salt. Pour over crab mixture in pans. If you are making a second quiche, reserve enough of the egg mixture to cover the crab in the second dish. Bake until the quiche(s) is set, about 45 minutes.
Serves 4-6
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Posted by Natalie
Filed under: Breakfast, Celiac, Eggs, GF Living, Holidays, Seafood
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