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
- 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
- Preheat oven to 375
- Lightly spray a 9" pie pan with oil or Baker's Joy.
- Evenly distribute the cheese, crab, and chives in the bottom of the pie pan.
- 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.
- Pour the egg mixture into the pie plate and stir everything with a fork to combine.
- Bake at 375 for 30-45 minutes or until set. Let cool for 10 minutes before serving.