This was easy to put together, and adaptable. I used leeks and red peppers, no mushrooms. Many reviewers said it lacked flavor, but I think the critical missing ingredient was SALT. Even though the cheeses have salt, 1/4 tsp. was inadequate. My main complaint is that it had a bread like texture, using the 1/4 cup flour, very few eggs (thus not very eggy) - so it tasted like a Bisquick type "quiche." Personally, I like something more authentic than this. Overall, "meh."
Crustless Crab Quiche
Here is an EatingWell take on a favorite seafood brunch dish that's usually dripping with saturated fat. Our version gets its richness from cottage cheese and yogurt, with a small amount of real Parmesan and Cheddar. We find that using just a little of a great-tasting cheese goes a long way in creating a full flavor.
3 Reviews for Crustless Crab Quiche
My family liked this a lot. I think even better then crab cakes in some ways. Would serve to company any day. Good for any meal of the day too.
This crustless crab quiche came together in a snap. I followed the recipe nearly exactly: I used dungeness crab from Costco; a mix of orange, yellow and red baby bell peppers; one thinly-sliced large leek in place of the onion; low-fat Greek yogurt; and fat-free small curd cottage cheese. Baby portabellas added dimension to the flavor profile, as did extra-sharp cheddar. Baking time for me was 55 minutes. The result was creamy and full-flavored. This looks as yummy as it tastes, especially with a little sweet paprika on top added just before serving. I brought this to my book group potluck, and everyone raved. Serve it with a green salad for a healthy, memorable meal. Even my 14 year old liked this!