Friends dropped by last night, and I invited them to dinner. However, I’d been immersed in the business of wordsmithing for most of the day and hadn’t really planned anything. Fortunately, we had the ingredients for this quiche (or close seconds – I grabbed some grated zucchini out of the freezer and used red onion instead of the green onion). It and a salad whipped up quickly and I was able to spend more time socializing than cooking.
The recipe came from my aunt, who suggests serving it for brunch. You can find canned lump blue crab meat in the refrigerator section of most chain grocery stores, and certainly at places like Whole Foods. That same crab meat also makes fabulous crab cakes, by the way.
It ain’t local, but sometimes I really miss all the dungeness crab that was local when I lived in the Pacific Northwest. If you have access to that, it’s easy enough to crack one up and use the meat in this quiche. Blue crab is slightly different, perhaps a bit sweeter. You could also use regular canned crab meat (next to the canned tuna), shrimp or cut up prawns.
- 1/2 cup mayonnaise
- 2 tablespoons flour
- 2 eggs, beaten
- 1/2 cup milk
- 1 cup crab meat
- 1 cup grated Swiss cheese
- 1 cup diced zucchini
- 1/4 cup chopped green onion
- 1 unbaked pie crust
Preheat oven to 350 degrees F. In a medium bowl, beat together eggs, mayonnaise, flour and milk until thoroughly blended. Stir in crab, cheese, onion and zucchini. Spread into pie shell. Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
Sometimes I just butter a pie dish and don’t bother with a crust at all. It’s a way to reduce calories and carbs and still tastes great!