This Crustless Crab Quiche has a creamy texture and is so flavorful. Easy to make in a pie plate or in a mini muffin tin as appetizers!
We had a lovely Passover dinner last Saturday at my sister’s house. My mom made her outstanding beef stew and sister Jen doctored up her Matzo Ball soup. Delish. Still stuffed.
Then Paul, the kids, and I “celebrated” Easter on Sunday, which really just means I cooked and we ate. Lol. We don’t celebrate Easter in the traditional sense…and now that the kids are older, we don’t even do anything fun like hide Easter eggs. But I do always make a ham for dinner. And I always serve a nice brunch – usually some type of overnight casserole. This year I made Crustless Crab Quiche. And it was great!
I love quiche so much. It’s so easy and versatile. I’ve made so many versions, but usually with either vegetables, sausage, or bacon, never with seafood. This crab quiche was a wonderful change and I’ll be making it many more times.
This also works with a crust
I chose not to bake this crab quiche with a crust, but you can if you want! Use a 9-inch par-baked pie crust (pricked with a fork) and add your egg/crab mixture to it. For an added layer of flavor, sprinkle some Parmesan or Gruyère cheese over the crust before pouring in your mixture. Yum!
You can use real lump crab meat or imitation crab meat
I can already hear people screaming from the next county over because I had the nerve to use imitation crab. Ha. We like imitation crab, plus…cheaper. And I actually love the slight sweetness it adds. But if you want to use real lump crab meat, go for it! It would be completely delicious, too. Of course.
Make appetizers instead!
This quiche can also be converted into appetizers. Winning! I love this option if you need small bites for a party. You’ll need a 24-slot mini muffin tin coated with nonstick cooking spray. Prepare ingredients as directed, evenly distribute the mixture among the slots (I like to use a cookie scoop!) They don’t take as much time to cook through, however. Can be served hot or at room temperature. Directions are in the recipe card notes.
This crab quiche is so bright and pretty, and I love that it can be made two different ways without sacrificing any of the ingredients. It’s perfect for a Sunday brunch or party!
Other brunch recipes we love!
Other egg recipes we love!
- How to Make Perfect Hard Boiled Eggs
- The Best Scrambled Eggs
- Basic Crepes
- Muffin Tin Breakfast Frittatas
Watch the video to see the different ways to make it!
Crustless Crab Quiche
- 2 large eggs , beaten
- 1/2 cup mayonnaise
- 1/2 cup whole milk
- 2 tablespoons flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon sriracha sauce
- 1 cup shredded swiss cheese
- 6 ounces flaked imitation crab meat or real lump crab meat , torn into small pieces
- 4 whole scallions , diced
- Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
- In a large bowl, whisk together the eggs, mayonnaise, milk, flour, salt, and sriracha. Stir in the cheese, crab, and scallions.
- Pour mixture into prepared pie plate (and use a fork to distribute the contents, so you get the goodies in every bite!)
- Bake 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!
- This recipe also works great as an appetizer if you need small bites for a party. You’ll need a 24-slot mini muffin tin coated with nonstick cooking spray. Prepare ingredients as directed, evenly distribute the mixture among the slots (I like to use a cookie scoop!) Bake at 350 degrees F. for about 35 minutes (or until edges are browned and a tester in the center comes out clean.) They can be served hot or at room temperature.
- Real lump crab meat can be substituted for the imitation crab.
*this post contains affiliate links