This is a healthier version of a crab quiche that I made last night for the first time. It was easy and sooooo delicious. I used imitation crab because it happened to be on sale at my grocery store. If you don’t like imitation crab, you could use real crab meat, which might even make it better. For my version, you need:
A pie crust (Try the beginner pie crust if you want, or your favorite recipe, or store-bought)
One package (225g/80z) of flake-style imitation crab meat
1 cup of milk (I used 1% and didn’t miss the fat at all, but you can use whole milk, evaporated milk or cream to make it richer)
1 cup grated cheddar cheese (medium or old/sharp)
1/4 cup grated parmesan cheese (optional)
1/2 cup of frozen corn
3 dashes of tobasco sauce (at least!)
1/2 teaspoon of salt
1/2 teaspoon of pepper
Preheat the oven to 350 °F. Using a fork, flake the crab into smaller pieces. In a medium bowl, beat the eggs. Add milk, corn, cheddar and parmesan cheese, crab, tobasco sauce, salt and pepper.
Pour the mixture into the pie shell. Bake for 30-35 minutes, then turn the oven off and leave the quiche in the oven for another 25-30 minutes (don’t open the door!). You’ll know it’s done when a knife inserted in the centre comes out clean and not wet. Buon appetito! This also makes great leftovers.