I like quiche, quite a lot actually, but for me the crust is just a bother. Extra work, extra calories, extra fat--it's just a vehicle for the part that I like.So when my mom started making this recipe which had no crust I was all over it. All over it like . . . like . . . well never mind. I can't come up with a good metaphor so you'll just have to believe me when I say I was all over it.
½ pound crimini mushrooms, sliced
2 tablespoons butter
4 eggs
1 cup sour cream
1 cup cottage cheese
½ cup Parmesan cheese
4 tablespoons flour
1 teaspoon onion powder
¼ teaspoon salt
2 cups monterey jack cheese
6 ounces flaked crab
Saute the mushrooms in butter. Combine the eggs through the monterey jack cheese in a food processor and pulse to blend well. Add the mushrooms and crab and stir to combine and pour into a greased 10-inch pie plate. Cook at 350 for 45 min or until the center is done.
Technorati tags: quiche, eggs, crab, brunch
16 comments:
I haven't made anything but crustless quiche in years. My first version was a grated zucchini and cheese quiche - I didn't know about salting and squeezing the water out of the zucchini, so it came out a watery mess!
Oh, my! This looks devine!! Do you use fresh crab or can canned be used?
I've never seen crustless quiche before, but I agree with your depiction--it's just a vessel for carrying the GOOD stuff :).
I'm gonna have to make this and invite over the girls; I'm afraid no one in my house would like it...and goodness knows I couldn't eat the whole thing...could I?
:)
Hmm, that looks so yummy. I love quiche but my family isn't too keen on it.
Thanks, I may use it for a ladies meeting.
Well, I'm not even a crab fan but this sounds yummy!
Steph
Even better - without a crust and with 4 tablespoons of gluten free flour - it's gluten free! Yay!
Hello. This post is likeable, and your blog is very interesting, congratulations :-). I will add in my blogroll =). If possible gives a last there on my blog, it is about the Smartphone, I hope you enjoy. The address is http://smartphone-brasil.blogspot.com. A hug.
I make crustless quiches about half of the time. The problem is...I like the buttery fatty crust as much as the quiche... :)
And it has no fat or calories, right?
Crustless? No way. The crust is the best part. The hell with calorie counts. And of course, now I'm in the mood for crab.
Oooh that looks good. I need to find some new recipes. I need to go into your arcives I remember seeing a lot that I have like.
I'm not a big fan of seafood, BUT... a crustless quiche... I think you are on to something there! Excellent idea.
Those are soo pretty I love that kind of jewelry.
Wow that looks heavenly. Mmmm.
I like crustless and crusted quiche. I love seafood. This looks absolutely awesome!
This looks wonderful, and I will definitely be buying the ingredients the next time I'm at the store.
You could probably use the basic ingredients and then make any quiche you wanted, right? Lorraine, spinach, etc.
Can't wait to try it!
gonna try!
Post a Comment