A Pair of Crustless Quiches Part Two: Crab Quiche

This crustless quiche was adapted from a deep dish crab pie my mother created in 1985. Since this recipe was an adaptation from a pie recipe, we had enough ingredients to make one small and one regular sized quiche. We gave the second quiche to a neighbor for her Easter brunch.

crab quiche A Pair of Crustless Quiches Part Two: Crab Quiche


1/2 cup carrot, grated

2 Tablespoons butter

1/4 cup green onions, diced or cut in 1/2 inch slices

1 teaspoon fresh dill

1 tablespoon fresh basil

16 oz. fresh crabmeat

1 can evaporated milk

5 eggs

2 Tablespoons dry sherry

1 Tablespoon prepared mustard

1/2 teaspoon salt


Preheat oven to 350 degrees. Saute carrot in butter until tender. Add green onions, dill and basil; cook one minute. Remove from heat and stir in the crab. Cover the bottom of a pie plate or quiche pan with the crab mixture. If you have too much of the crab mixture, make a second smaller quiche. Beat the eggs, evaporated milk, sherry, mustard, and salt. Pour over crab mixture in pans. If you are making a second quiche, reserve enough of the egg mixture to cover the crab in the second dish. Bake until the quiche(s) is set, about 45 minutes.

Serves 4-6

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