If you are looking for a never-fail dish to serve at breakfast, brunch, lunch or even for a light dinner I have the recipe for you! This Crab Quiche is perfect for entertaining. It can be mixed and assembled the night before and then popped into the oven for breakfast. It can even be baked and held at room temperature for a couple of hours, since the quiche is great either fresh from the oven or just warm.
The preparation is a snap – the hardest part is grating cheese – and it’s all mixed in one bowl, so even cleanup is easy. And the best part is that everyone loves this rich and satisfying dish. Well, everyone except my sister who is allergic to crab, that is!
You can change it up a bit by using half shrimp and half crab or all shrimp. And for a larger group just double the recipe and make it in a 9×13 baking pan instead of a quiche dish.
- 4 eggs
- 1 1/2 cups sour cream low or no-fat works fine, too
- 1/2 cup grated Parmesan
- 1/4 cup flour
- 1 tsp onion powder
- 1/4 tsp salt
- 4 drops red pepper sauce
- 8 oz crab meat
- 4 oz mushrooms, sliced button mushrooms are fine but try Criminis for a bit more flavor
- 2 cups shredded Swiss cheese (about 8 oz) I like to use Gruyère
Mix eggs, sour cream, Parmesan, flour, onion powder, salt and pepper in a 4 quart bowl. Use a whisk or hand mixer and beat until smooth. Stir in crab, mushrooms and Swiss cheese until they are evenly distributed.
Pour into ungreased 10" quiche or pie plate. Cook in 350°F oven for about 45 minutes, or until knife inserted in center comes out clean. Cool 5 minutes before serving.