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 - perfect for a Sunday brunch or party!
Prep Time: 15mins
Cook Time: 40mins
Stand Time: 10mins
Total Time: 1hr5mins
Servings: 8if making a whole quiche, or 24 apps
1cupshredded swiss cheese
6ounceslump crab meat(or flaked imitation crab torn into small pieces)
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 generously 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.
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.