This gluten-free crustless crab quiche makes a fast, easy, and delicious low-carb breakfast, brunch or even dinner.
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I created this recipe a few weeks ago when we were having some people over for brunch and one of them was a pescetarian. I wanted to have a savory dish in addition to the pastries we were making and wanted something everyone could eat. I chose a crab base because it brings an elegant touch to any meal. The other ingredients combined to put the crab in the spotlight it deserved. In the end, this quiche was a hit with everyone at the table.
Since then, this recipe quickly became a favorite of the whole family. It takes only a few minutes to get it in the oven and it comes out of the oven looking absolutely delectable!
Enjoy!
-Annissa
- 5 pasture-raised eggs
- 1/2 cup cream from grass-fed cows
- 3/4 cup grated parmesan cheese, divided.
- 4 scallions, thinly sliced
- 1 tsp. Old Bay Seafood Seasoning
- 1/2 tsp. freshly ground black pepper
- 1 tsp. sea salt
- 1 lb. crab meat, shells removed
- Preheat oven to 350F.
- Spray a deep dish pie pan with coconut oil.
- In a medium bowl, whisk together eggs, cream, 1/2 cup of the grated cheese (reserving 1/4 cup of the cheese for the topping.
- Stir in scallions, Old Bay Seafood Seasoning, pepper and salt.
- Add crab meat and stir until well combined.
- Pour mixture into prepared pie pan.
- Sprinkle reserved 1/4 cup grated parmesan on top of the mixture.
- Place pan on cookie sheet.
- Put in oven at 350F.
- Bake for 35 to 45 minutes.
- Quiche is done when the center is set and the top is a golden brown.
Can this be frozen and reheated?
I haven’t tried it, but I’ve heard that quiches can be frozen successfully. Be sure to let it cool completely, then wrap well, making sure it’s completely covered to prevent freezer burn.
Giving it a shot subbing crawfish tails for crab meat. We shall see, thanks a bunch!
Sounds delicious!
-Annissa