Crustless Seafood Quiche

Adding crab meat makes this recipe a nice change of pace from your normal quiche.

Crustless Seafood Quiche Ingredients

• 6 ounces crabmeat

• cup bread crumbs

• cup milk

• 2 eggs, beaten

• 2 tablespoons chopped fresh parsley

• 1 tablespoon lemon juice

• 1 teaspoon prepared mustard

• teaspoon Worcestershire sauce

• salt to taste

• ground black pepper to taste

• 1 pinch cayenne pepper

• 1 pinch paprika

How to Make Crustless Seafood Quiche

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.

2. Pick through the crab meat and remove any bits of shell or cartilage.

3. In a medium mixing bowl, combine crabmeat, bread crumbs, milk, eggs, parsley, lemon juice, mustard, Worcestershire sauce, salt, pepper and cayenne pepper. Transfer the quiche mixture to the prepared pan. Sprinkle paprika over the quiche.

4. Bake in preheated oven for 30 minutes, or until the quiche is firm in the center.

Crustless Seafood Quiche Nutritions

• Calories: 96.1 calories

• Carbohydrate: 8.3 g

• Cholesterol: 80.1 mg

• Fat: 2.9 g

• Fiber: 0.6 g

• Protein: 9 g

• SaturatedFat: 0.9 g

• ServingSize:

• Sodium: 193 mg

• Sugar: 1.8 g

• TransFat:

• UnsaturatedFat:

Crustless Seafood Quiche Reviews

• This is not even close to "normal quiche". If you are going to make this I would suggest adding cheese and increasing the eggs. While you are at it decrease the bread crumbs ... made as is this quiche ends up like a baked bread patty. When I took it out of the oven I picked it up by one side and placed it on a plate -- it did not fall apart

• Good stuff, I would double it the next time (I have 2 kids and husband asking for more) and add to the time in the oven when doubling

• I wasnt sure about this recipe as most quiches Ive seen contain cheese. Ive been looking for a nice seafood quiche recipe though so I tried it. I used canned lump crab meat. I found this recipe to be bland and the quiche was quite flat.

• The flavor is decent, but the texture was disappointing. It ended up very thin and a lot stuck to the bottom of the dish (even though we greased it.) It was also on the dry side. We added some mozzarella cheese but without much improvement. Not terrible, but there are better uses for crabmeat.

• I was just reading one reviewers comments about the consistency of this dish being thin. I havent made it, but just looking at the ingredients, I notice that there is no CHEESE mentioned. I believe if there was cheese in this dish, it would have a richer consistency and flavor. Thats just my opinion, of course.

• It was so easy to make and both my husband and I loved it. This will become a regular dinner

• We enjoyed this. The recipe is for a traditional French quiche, no cheese just a rich custard. I had to make it stretch to feed extras so I added diced shrimp and chopped broccoli. The flavors were subtle but added a savory zing. Thanks, Sal, I will make this again.

• Ill make it for sure but possibly add cheese or something to flux the flavor.