These Crustless Crab Quiche Bites are made with crab, Swiss cheese, and simple seasonings, resulting in great flavor and a creamy texture. They’re super easy to make and perfect as a snack or appetizer. Or pour all the filling into a pie plate and make one large quiche, if preferred!
More quiche recipes to try include our hash brown crusted quiche and bagel egg boats.
Crustless Crab Quiche Recipe
Quiche is so versatile, made so many different ways. We love it with roasted vegetables, bacon, sausage, or ham. With a hash brown crust or traditional flour crust. You name it. Today I’m sharing another way – quiche with crab and no crust at all!
The egg custard takes minutes to whip up and without a crust, you’re looking at only 10 minutes of prep. Plus a short time in the oven since these are mini quiches made in a 24-slot mini muffin tin, so they cook quicker. Served as an appetizer, these always disappear fast!
This crab quiche with Swiss cheese calls for only a handful of simple ingredients. Here’s what you’ll need.
(Scroll below to the printable recipe card for details and measurements.)
- Eggs – Our star ingredient. Can’t make quiche without eggs.
- Lump crab meat – You can buy this at the fish counter or canned. Or even use imitation crab meat (see note below.)
- Swiss cheese – Freshly shredded off the block for best flavor.
- Scallions – These add a subtle peppery onion flavor and a nice pop of color.
- Mayonnaise – Provides that creamy texture to the baked quiche bites.
- Whole milk – This helps make the eggs light and fluffy.
- Flour – Just a little flour is used to give the crustless quiche structure and bind it together.
- Sriracha sauce – This is a sweet and spicy chili sauce. It’s not spicy like Tabasco, but it does have some heat, and adds great bold flavor.
- Worcestershire sauce – Adds depth of flavor, and balances out the sweet, savory, and tangy taste.
- Salt and pepper – To season the dish.
- Use imitation crab instead. I can already hear people screaming from the next county over because I have the nerve to suggest imitation crab. HA. We like imitation crab, plus…way cheaper. And I actually love the slight sweetness it adds. There’s no shame in using it in place of real crab.
- Change the cheese. Monterey Jack cheese is a good substitute for the Swiss, if you prefer. I personally would avoid cheddar for this recipe, since it tends to overpower the delicate crab flavor.
- Spice it up! If you like your food spicy, you can add in a finely diced jalapeño pepper to the mixture or a little cayenne pepper.
How to Make this Mini Quiche Recipe
It’s so easy to make this crustless quiche recipe in just a few steps. Here’s a summary.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Combine ingredients. In a mixing bowl, combine all the ingredients.
- Fill a mini muffin tin. Evenly distribute the mixture among a greased 24 mini muffin tin.
- Bake. Bake at 350 degrees F until edges are puffed and a knife inserted in the center comes out clean, about 30 to 35 minutes. (If you notice the edges are browning too quickly, tent with foil.)
- Let stand and serve. Let stand 10 minutes, then remove from the muffin tins and enjoy!
- Storing leftovers. Allow any leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- To freeze. Individually wrap them in plastic wrap. Store in a freezer-safe ziploc bag for up to 1 month. Thaw overnight in the refrigerator.
- Reheat. Remove plastic wrap (if used.) Straight from the fridge, just microwave them for about 25 seconds or in a 350°F oven for about 10 to 15 minutes.
More Egg Recipes:
- Best Scrambled Eggs
- Chile Relleno Casserole
- Hash Brown Egg Casserole
- Easy Breakfast Braid
- Tex-Mex Migas
- Breakfast Egg Muffins
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Crustless Crab Quiche Bites
- 2 large eggs , beaten
- 1/2 cup mayonnaise
- 1/2 cup whole milk
- 2 tablespoons flour
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- pinch of pepper
- 1/2 teaspoon sriracha sauce
- 1 cup shredded swiss cheese
- 6 ounces lump crab meat (or imitation crab torn into small pieces)
- 4 whole scallions , diced
- Preheat oven to 350 degrees F. Coat a 24 slot MINI muffin tin generously with nonstick spray.
- In a large bowl, whisk together the eggs, mayonnaise, milk, flour, Worcestershire, salt, pepper, and sriracha. Stir in the cheese, crab, and scallions.
- Evenly distribute the mixture among the slots (I like to use a cookie scoop!)
- Bake until edges are puffed and a knife inserted in the center comes out clean, about 30 to 35 minutes. (If you notice the edges are browning too quickly, tent with foil.)
- Let stand 10 minutes, then remove from the muffin tins and enjoy!
- In a large bowl, combine all the ingredients.
- Pour mixture into a 9-inch pie plate coated with nonstick spray.
- Bake at 350 degrees F until edges are puffed and a knife inserted in the center comes out clean, about 40-45 minutes. (If you notice the edges are browning too quickly, tent with foil.)
- Let stand 10-15 minutes. Slice and serve.
Reader Questions and Reviews
Really good recipe! Taste great, I added shrimp with it! And also did regular pie crust size.
Alrighty, I cook and seafood is my jam! Lol. People who don’t like me do now! I do a mild version with a mini red pepper finely diced in one batch and Monterey Jack and jalapeño in the other. I serve with chopped chives,remoulade and my famous tartar sauce. Honestly, these are crazy addictive but I do get wonderful crab! So make it!
Substitutions: have you ever substituted cream cheese or plain Greek yogurt for the mayonnaise? I’m not a fan of Mayo and wondered if one of these would work.
Easy and delicious recipe! Definitely a keeper!
I am looking for ideas on calorie conscious bowls for lunches
Can the mini Crab Quiche apps be created & put into the mini muffin pan & refrigerated overnight & baked the next day? If so, would the cooking time change?
Can you convert this to regular muffin size instead of mini muffin? If so, how does the cooking time change?
I made the full quiche with crust as listed in the recipe card notes. It was delicious!
Can this recipe be assembled a day ahead and then baked?
Love this recipe. Can I assemble a day ahead and bake next day?
Loved it! The mayo with the crab is genius. I didn’t have green onions, but I used a bit of arugula in its place and it was great. Also skipped the flour on accident, but I didn’t miss it.
I am on a low carb diet. I just made this for dinner using imitation crab & cheddar cheese. So good! Great recipe!
Served for bunco night – everyone loved them.
The best crab quiche that I have ever made. I made into cupcake size muffins and pie size, froze both and both were excellent. I used fresh lump crabmeat.
I enjoyed this recipe even though I used canned crab.. would like try it with shrimp. I did it as a quiche.
Had to make some edits based on ingredients I had available but it was a great guide! FYI I used 2% milk and it still turned out, that was a concern. Also used just under 1/2c mayo cuz I ran out. Again, still good!
Is it alright to make the appetizers the day before serving?
Yep. To make the mini quiches one day ahead; remove from muffin pan and place on cooling rack to cool completely. Store tightly covered in the refrigerator. To serve the next day, place on cookie sheet and cover loosely with foil. Reheat in 350°F oven about 15 minutes or until warmed through.
I’m going to make this for our Mothers Day gathering! Sounds Fabulous! I live in seafood country, so I’ll be having some real credicts trying this. Will let you know how it goes!!
I made this for the first time today for guests, I used lump crab from Costco & doubled the amount of crab. It was perfect, fluffy, delicious, everyone raved about it! No need for crust!
I love this recipe and as for imitation CRAB if it taste good who cares. That’s what I used and it was GREAT. Thank you, keep up the good cooking
Second time making these mini quiches. I crab most days so used fresh. Took some down to the wharf where I crab and everyone loved them. These people eat a lot of crab so it’s quite an endorsement. Today’s batch go to the neighbors. Only change I made was using almond milk. This is definitely 5 stars.
That’s so awesome to hear, Sandy. Thank you!
Did you have to change the amount of milk when you used almond milk?
Sorry it took so long you’ve probably figured it out. no changes needed.
I just made this tonight, and my husband said this one’s a keeper! I didn’t have Swiss cheese, so I used what I had on hand (Monterey Jack).
Loved these, thanks!
I really love the idea of the appetizers. And $20+ for less than a pound of crab! The imitation is just fine for me.
Belated Happy Passover and Happy Easter!
I was just thinking about you the other day ~ when the kids were so little and then when you got to move to California. Gosh, I think we started emailing about ten years ago. Time really does fly!
Hope everyone is good including your parents. *Hugs*