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Crustless Crab Quiche Bites

By Amy Flanigan

Published Aug 11, 2022

Read 27 Reviews

Prep 10 minutes mins

Cook 30 minutes mins

Servings 24 mini quiche bites

By Amy Flanigan

Published Aug 11, 2022

Jump to RecipeShare

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!

Ingredients Needed

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.

Recipe Variations

• 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.)

1. Combine ingredients. In a mixing bowl, combine all the ingredients.
2. Fill a mini muffin tin. Evenly distribute the mixture among a greased 24 mini muffin tin.
3. 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.)
4. Let stand and serve. Let stand 10 minutes, then remove from the muffin tins and enjoy!

Proper Storage

• 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!

4.97 from 27

Crustless Crab Quiche Bites

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 24 mini quiche bites

Rate Pin Print

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!

Ingredients 

1x2x3x

• ▢ 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

Instructions 

• 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!

Video

Notes

Don’t want mini quiche bites? No problem. Make a full sized quiche instead.

1. In a large bowl, combine all the ingredients.
2. Pour mixture into a 9-inch pie plate coated with nonstick spray.
3. 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.)
4. Let stand 10-15 minutes. Slice and serve.

You can also use a crust, if preferred. Add the egg/crab mixture to a 9-inch par-baked pie crust (pricked with a fork.) For an added layer of flavor, sprinkle some Parmesan or Gruyère cheese over the crust before pouring in your mixture. Yum!

Nutrition

Calories: 67kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 133mg | Potassium: 34mg | Fiber: 0.02g | Sugar: 0.3g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 0.2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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