Quick Crabby Quiche
Just the right balance of eggs, cream, crab, and cheese for a mild, satisfying flavor. And it's pretty quick to throw together, and enough to feed 6-8 people.
6 large eggs
1 cup light cream
1 16oz can lump crab meat
1 cup mayonnaise
2 cups shredded Mexican cheese blend
1 cup chopped tomatoes
1/2 cup finely chopped onions
4 Tablespoons flour
1 tablespoon parsley
2 teaspoon + a pinch seafood seasoning
Preheat oven to 350 degrees.
Mix together eggs, cream, mayo, flour, and 2 teaspoons seasoning.
Stir in onions, tomatoes, and parsley.
Add cheese and crab, stirring just enough to blend evenly.
Pour into greased baking dish(es) and sprinkle remaining seasoning over top.
Bake. One large dish will probably take around 45 minutes, smaller dishes less. Insert a knife into the center, when it comes out clean it's ready!
Swaps, Options, & Tips:
My 11 inch ceramic torte pan makes for a nice display, but a 2 quart casserole dish is large enough and makes for a thicker quiche. Or, divide it into smaller dishes. Doesn't matter, just grease them first and adjust cooking times accordingly.
You can go through the trouble (or buy a premade) crust, but why?
Liquid eggs work great (and fewer calories too!), 1-1/4 cups will equal 6 eggs.
Substitute whole milk or half & half for the cream, the flavor difference is almost unnoticeable.
Claw crab meat instead of lump is good too, but the quiche will have a noticeably stronger flavor.
Shredded cheddar is good too, but not as good as the Mexican blend.
Canned diced tomatoes instead of fresh are fine, probably ought to drain them a little.
Ain't nothing wrong with Old Bay seasoning, I don't care what my mother-in-law says
When it's almost done, I like to sprinkle a little extra cheese on top and cook until it's bubbly.