Crustless Quiche with Crab, Swiss, and Chives

People are often shocked when I say that quiche is one of the easiest things I know how to make. It was one of my staples in college when I was cooking in a tiny apartment kitchen on a shoestring budget. Back then, I used frozen pie crust, but nowadays I make it crustless. While eggs are an excellent source of protein and B-vitamins, the crust is just white flour and shortening. No thanks! I also use unsweetened almond milk to keep the carbs and calories low.

This is a particularly elegant recipe with crab and swiss cheese. Usually I make versions with lots of veggies like spinach or broccoli. With this, I kept it simple and served sauteed garlic spinach on the side.

CRUSTLESS QUICHE WITH CRAB, SWISS CHEESE, AND CHIVES
Serves 3-6

INGREDIENTS

• 3 eggs
• Unsweetened unflavored almond milk (about 3/4 cup)
• 1/3 cup Swiss cheese (full-fat or low-fat), grated
• 1-2 Tbs chives, thinly sliced
• 6 oz can lump crabmeat, drained well
• Salt, white pepper, and nutmeg to taste

DIRECTIONS

1. Preheat oven to 375
2. Lightly spray a 9" pie pan with oil or Baker's Joy.
3. Evenly distribute the cheese, crab, and chives in the bottom of the pie pan.
4. Beat the eggs in a 2 cup capacity measuring cup. Add enough almond milk to equal a total of 1.5 cups. Add salt, white pepper, and nutmeg to taste.
5. Pour the egg mixture into the pie plate and stir everything with a fork to combine.
6. Bake at 375 for 30-45 minutes or until set. Let cool for 10 minutes before serving.

Posted in: eggs,seafood