FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Breakfast page 1EGGS: QUICHE RECIPES >>>>> >  Crustless Crab Quiche

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CRUSTLESS CRAB QUICHE WITH SPRING VEGETABLES

Serves 8 to 10
 

Ingredients
1-1/2 cups (approximately 8 oz.) crabmeat
3/4 cup roasted hazelnuts, coarsely chopped**
5 oz. Gruyere cheese, sliced thin, or 1-1/2 cups grated (if unavailable, Swiss may be substituted)
1-1/2 cups asparagus, sliced diagonally (if unavailable, substitute 10 ounces frozen chopped spinach, thawed & squeezed dry)
2 Tablespoons sweet white onion, diced
4 eggs
2-2/3 cups milk
1-1/2 cups baking mix (such as Bisquick)

3-5 whole asparagus spears for top garnish
 

Directions
Heat oven to 400°. Coat an 11-3/4" X 7-1/2" baking dish with cooking spray.

**Reserve 1/4 cup of hazelnuts for garnish. Set aside. Layer crab, 1/2 cup hazelnuts, cheese and vegetables in greased baking dish. In separate mixing bowl, whisk together eggs, milk, and baking mix until dry ingredients are incorporated. (Batter will be somewhat lumpy.) Pour over layered ingredients in baking dish. Bake 30 to 40 minutes or until golden brown and knife inserted in center comes out clean. Allow to stand 5 minutes before serving.

While quiche is baking, blanch reserved asparagus for 5-8 minutes in uncovered pot. Drain on paper towels. When quiche is removed from oven, garnish with asparagus and sprinkle hazelnuts over all. To give asparagus a shiny appearance, brush very lightly with vegetable oil.
 

Oregon Raspberry & Blackberry Commission
 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages