Crustless Crab Quiche With Swiss And Green Onion
Prep time
Cook time
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A crustless crab quiche recipe made with crab meat, eggs, Swiss cheese, green onion, and evaporated milk. Serve for breakfast or brunch.
Recipe type: Brunch
Cuisine: American
Serves: 6
  • 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
  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.
About 6 servings.
Recipe by Vintage Cooking at