Crust-Less Crab Quiche

Name: Crust-Less Crab Quiche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 4 eggs, beaten; 1 cup milk; 1/4 teaspoon salt; 1/2 teaspoon fresh coarse ground black pepper; 1 teaspoon Old Bay Seasoning; 2 cups good lump crabmeat; 1 tablespoon flour; 1 cup shredded monterey jack cheese; 1/4 teaspoon paprika

Submitted by cooks-alot

"A wonderful recipe from my niece.We love to eat crab in almost any dish.Hope everyone loves this recipe as much as I do."

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Ready In:: 50mins
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons butter
1 small onion, chopped
4 eggs, beaten
1 cup milk
¹⁄₄ teaspoon salt
¹⁄₂ teaspoon fresh coarse ground black pepper
1 teaspoon Old Bay Seasoning
2 cups good lump crabmeat
1 tablespoon flour
1 cup shredded monterey jack cheese
¹⁄₄ teaspoon paprika

directions

Pre heat oven to 350.
Mix flour and cheese well.
Press into 9" greased pie plate.
Cook together onion and butter till tender.
Spread evenly over cheese mixture.
Beat together eggs, milk and seasonings.
Pour over top of onions.
Sprinkle crab meat evenly over all.
Dust with paprika.
Bake 30 min at 350 or until knife inserted in center, comes out clean.

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Reviews

This was good thank you. I used half milk, half cream, added a red chili and tossed in some parsley. I can't get Old Bay Seasoning but (Aussies take note) used Greek Nostimini seasoning instead. Just wanted to tell you Chef Sandy, that like you, we catch and pick our own crabs often, so please post more recipes. Please read my about me page to see how I rate recipes.

JustJanS

Tweaks

This was good thank you. I used half milk, half cream, added a red chili and tossed in some parsley. I can't get Old Bay Seasoning but (Aussies take note) used Greek Nostimini seasoning instead. Just wanted to tell you Chef Sandy, that like you, we catch and pick our own crabs often, so please post more recipes. Please read my about me page to see how I rate recipes.

JustJanS

RECIPE SUBMITTED BY

cooks-alot

I am 62 and I go to work every day.I work as a short order cook and am the kitchen manager for the grill at our local bowling center.Needless to say I love to cook.I enjoy trying new foods and food from other countries.My kitchen is the heart of my home.I have been a cook for about 35 years..I have also worked with my friend in a small catering business. I also love to garden and grow my own herbs.. especially basil and parsley(for my fresh tomato sauces)

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