Wednesday, December 1, 2010

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.

Serves 3-6


  • 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
  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.


Christina said...

Looks delicious!

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