Monday, 30 June 2014

Crustless Crab & Mushroom Quiche

This is the second time that I made this crustless quiche. I found the recipe in the Looneyspoons cookbook. I had a few ideas as to how I wanted to tweak the recipe. 
  1. The first time I used canned crab meat, not this time. Since I had one can left, I did use that but the remaining crabmeat was found in the deli section of Costco. Huge difference in taste! 
  2. Instead of parmesan and cheddar cheese I went with feta. 
  3. I left out the onions and garlic and went with shallots. 
  4. And I raided the herb garden with the exception of the dried dill.  

3 cups sliced mushrooms
1/4 cup chopped shallots
1 yellow pepper, diced
2 tsp. olive oil
2 tsp. butter

In a skillet, melt the butter with the olive oil, add the mushrooms, shallots and pepper and cook until soft, about seven minutes. Remove from heat and let cool. Preheat the oven to 350 degrees F. Meanwhile in a large bowl mix the following ingredients.  

6 eggs
3/4 cup of evaporated milk
1 tsp. fresh oregano
3 large basil leaves, chopped
1 tsp. dill
1 cup feta cheese
Sea salt
Freshly cracked black pepper
1 cup crab meat



Pour into a greased quiche dish. Bake for 45-60 minutes until firm to the touch.


This adapted recipe is a keeper!

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