Sunday, March 29, 2009

Crab Quiche

YUM. What's not to love about crabby, eggy goodness in a PIE CRUST? Ok, the pie crust is optional. This will work just fine in a pie dish without the crust, as long as you are generous with the non-stick spray. I've also used this recipe to make egg "muffins." It's been a while since I did that, but I think it made about 16 muffins. Either way, it's good stuff. :)

The Recipe:
1 cup crab (imitation crab works fine, too)
1 ¼ cup sharp Cheddar cheese, grated
½ small white onion, chopped (or ½ cup frozen, pre-chopped onion)
4 eggs
1 cup milk
¼ tsp pepper
½ tsp hot sauce - optional
½ cup Parmesan cheese
1 prepared pie crust, NOT prebaked (or make your own) - optional

Preheat the oven to 450. If you’re not using a piecrust, spray a baking dish liberally with non-stick spray. (Seriously. None of that nanosecond spraying – this will need some help coming out of the pan.)

Combine the crab, Cheddar cheese and onion in the bottom of the pie crust. Mix the eggs, milk, pepper and hot sauce in a bowl, and pour it over the mixture in the pie crust. Top with Parmesan cheese.

For best results, bake at 450 for 10 minutes; then reduce the heat to 350 and bake for 30 more minutes.
OR: instead of preheating to 450, just preheat oven to 350 and bake 40-50 minutes. This is good, but not quite AS good. I’m just saying.

You’ll know it’s done when a knife inserted in the center comes out clean.

This is also one of my favorite "on-the-go" lunches, because you can eat it cold or at room temperature. Either way it tastes FANTASTIC.


  1. Yuuuuummmmmm! Gotta try this!

  2. Oh, Harriet, did you try it? I love this. Actually, I love quiche in general, LOL!

    Just got back from Vegas and had a chance to check my email; I hope you tried it and it came out. :D


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