Crustless Crab Quiche With Swiss And Green Onion

crustless crab quiche

A crustless crab quiche recipe made with flaked crab meat, eggs, Swiss cheese, green onion, and evaporated milk. Serve this delicious quiche for breakfast or brunch on Christmas day or any special occasion. You can also find additional quiche recipes here.

The humble quiche has developed a reputation for itself as being something that only one gender eats or something  only meant for those above a certain income structure . Think back to the 1980’s and the entire “Real Men Don’t eat Quiche” thing. In reality, quiche is a basic and humble dish. We just call it egg pie, as that is what it is at its core.

I used canned crab meat in this recipe, as we have little fresh crab meat available in our area. What is available is expensive. If you happen to have fresh crab meat available, I would recommend using that instead of the canned product. Using canned crab meat is convenient and can keep your costs down when making this dish.

Swiss cheese in the recipe gives it a nice mellow flavor that complements but still allows the flavor of the crab meat to come through. The addition of pimento and green onion gives this egg recipe a quick splash of color and flavor.

Because it has no crust, it makes a nice choice for those on a low-carbohydrate diet. Eggs and evaporated milk form its own crust.

The colors from the parsley, pimento, and green onion make a slice of this look pretty and appetizing on your plate or brunch buffet.

This  turned out well when I made it. I do hope you give it a try and let me know what you think! Post a reply in the comment section below.

You might also like this recipe for crab quiche made with spinach and mushrooms.

Crustless Crab Quiche Recipe

5.0 from 1 reviews
Crustless Crab Quiche With Swiss And Green Onion
 
Prep time
Cook time
Total time
 
A crustless crab quiche recipe made with crab meat, eggs, Swiss cheese, green onion, and evaporated milk. Serve for breakfast or brunch.
Author:
Recipe type: Brunch
Cuisine: American
Serves: 6
Ingredients
  • 2- 6 ounce cans flaked crab meat, drained well
  • ⅓ cup chopped green onion
  • 1 Tablespoon dried parsley (or 2 Tablespoons fresh parsley)
  • 6 eggs, slightly beaten
  • 1-12 ounce can evaporated milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces shredded Swiss cheese
  • 2 ounces pimento, drained
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 12" quiche pan with non-stick cooking spray.
  3. Evenly spread the drained flaked crab meat, green onion, and parsley over the bottom of the quiche pan.
  4. Sprinkle ½ of the Swiss cheese over the ingredients already in the pan.
  5. In a medium mixing bowl, crack the eggs and whisk slightly. Add the evaporated milk, salt, and pepper.
  6. Pour the egg mixture over the crab meat in the pan.
  7. Sprinkle with the remaining shredded Swiss cheese. Sprinkle the pimento over the top evenly.
  8. Place in oven and bake for about 45-50 minutes or until it is lightly brown around the outside edge. Insert a knife in the center to make sure the center has set and no longer runny.
  9. Let stand for 5-10 minutes before cutting and serving.
  10. Refrigerate any leftovers.
Notes
About 6 servings.
 

About the author

Laura Warnke

Laura Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

5 comments
Mostyn

Oh dear…this sounds very nice and I am going to try it (with cream, not condensed milk) but what a weird suggestion about serving this for breakfast! Tell us you’re joking Laura!

Reply
Earle Eagan

I made this crab quiche this morning for my wife’s birthday breakfast. It turned out wonderful. Was the most delicious quiche we’ve ever had!
I used a ceramic quiche dish which was only about 9″. I reduced the eggs by 1 and the cheese by an ounce. Everything else remained the same except I left out the parsley flakes. I added a light sprinkle of “Old Bay Crab seasoning to the top of the fresh jumbo lump crabmeat. Baked at 350′ and was done in 35minutes. Absolutely delicious! Than you for the great recipe!

Reply
    Laura Warnke

    Hi Earle,

    Thank you for the kind words! I am glad you loved the recipe. I like your addition of a sprinkle of the Old Bay crab seasoning. I need to try that the next time I make this.

    Reply
      Earle Eagan

      I made this again for our Valentines Day 2017, breakfast. I followed the same steps as before and it again was delicious. My only observation was that it was a little watery towards the bottom. I’m thinking I should try to absorb some of the moisture out of the fresh crabmeat prior to assembling the ingredients. Do you have any suggestions?
      Thanks again for the great recipe!

      Reply
        Laura Warnke

        You are welcome Earle! Yes, getting some of the moisture out of the crab meat will reduce the wateriness. You could try placing the crab meat in a mesh strainer, letting it drain out naturally or use a spoon to push the water out. You can use a fork to fluff the crab meat before you add it to the recipe. I hope that helps you out a bit!

        Reply
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