I've been making this delicious quiche for years, after receiving the original recipe from my Aunt Claire. Her version called for a pie crust, but my variation is a bit lighter.
In place of a pie crust, I hand mix bread crumbs and olive oil in the pie plate, then press them into a thin flat layer on the bottom and slightly up the sides. This is enough to make the quiche easy to remove from the plate, and give some added flavor and texture.
For the filling, a food processor makes this recipe easy. Pulse the scallions to chop. Cut the cheese into chunks then process into small pieces without removing the scallions from the bowl. Add the remaining ingredients, except the crabmeat, into the food processor bowl, then process until mixed. Open and drop in the crabmeat, breaking it up with your fingers as you add it, since sometimes there are pieces of shell or cartilage you'll want to discard. Stir the crabmeat in with a spatula, then pour the entire contents into the prepared pie plate.
Bake for 45 minutes, until the top is golden. Turn off the oven and leave the quiche in it for another 15 minutes to set the filling.
OPTIONS: For the cheese, you can use Swiss mixed with cheddar or feta for a flavor variation. Also, a vegetarian version is easily made by eliminating the crabmeat and adding 1 cup of mixed veggies, such as chopped fresh spinach, sundried tomatoes, sauteed mushrooms, sliced zucchini, etc.
* I had stopped buying canned crabmeat because of the additives but then I discovered Dungeness Crab from Sportsmens Cannery in Oregon. It is pricey, about $9-10 for a 5.5 oz can, but to me the quality, taste, and USA origin make it worth the extra cost.
- 1/4 c bread crumbs
- 1 T olive oil
- 4 scallions
- 8 oz Swiss cheese
- 2 T flour
- 1/2 c light mayonnaise
- 2 eggs
- 1/2 c milk
- 1 T dried parsley
- 1 small can of crabmeat*
In place of a pie crust, I hand mix bread crumbs and olive oil in the pie plate, then press them into a thin flat layer on the bottom and slightly up the sides. This is enough to make the quiche easy to remove from the plate, and give some added flavor and texture.
For the filling, a food processor makes this recipe easy. Pulse the scallions to chop. Cut the cheese into chunks then process into small pieces without removing the scallions from the bowl. Add the remaining ingredients, except the crabmeat, into the food processor bowl, then process until mixed. Open and drop in the crabmeat, breaking it up with your fingers as you add it, since sometimes there are pieces of shell or cartilage you'll want to discard. Stir the crabmeat in with a spatula, then pour the entire contents into the prepared pie plate.
Bake for 45 minutes, until the top is golden. Turn off the oven and leave the quiche in it for another 15 minutes to set the filling.
OPTIONS: For the cheese, you can use Swiss mixed with cheddar or feta for a flavor variation. Also, a vegetarian version is easily made by eliminating the crabmeat and adding 1 cup of mixed veggies, such as chopped fresh spinach, sundried tomatoes, sauteed mushrooms, sliced zucchini, etc.
* I had stopped buying canned crabmeat because of the additives but then I discovered Dungeness Crab from Sportsmens Cannery in Oregon. It is pricey, about $9-10 for a 5.5 oz can, but to me the quality, taste, and USA origin make it worth the extra cost.
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