Crustless Crab Quiche

 

Ingredients

4 oz thawed and drained flaked crabmeat
4 oz cheddar cheese, shredded
1/4 cup scallions, chopped
4 eggs
1 cup evaporated milk
1/2 teaspoon each of salt, pepper and dry mustard
Dash of paprika

Directions

Preheat oven to 400℉. Spray 8 inch glass pie plate with non-stick cooking spray. Set aside. In medium bowl, combine crab meat, cheese and scallions. Using back of spoon, press crab meat mixture over bottom and up sides of sprayed pie plate.

Using a wire whisk, in a medium bowl, beat together eggs, milk, mustard, salt and pepper, pour over crab meat mixture. Sprinkle with paprika and bake until set, about 30 minutes Remove from ovenand let stand for 5 minutes before serving.

Comments

Post a Comment

Popular posts from this blog

Lemon or Lime Curd

Image
  Lemon or lime curd is a delightful and tangy spread that can be used in various desserts, pastries, and even as a topping for pancakes or yogurt. Here's a basic recipe for making lemon or lime curd: Ingredients: 3-4 lemons or limes (or a combination of both) for zest and juice 3/4 cup granulated sugar 1/4 cup unsalted butter, at room temperature 3 large eggs Pinch of salt Instructions: Prepare the Citrus: Wash and dry the lemons or limes. Use a fine grater or zester to remove the zest from the citrus fruits. Be sure to only grate the colored part of the peel, avoiding the bitter white pith. Juice the Citrus: Cut the lemons or limes in half and extract the juice. You'll need about 1/2 cup to 2/3 cup of juice, depending on the size and juiciness of the fruits. Create a Double Boiler: Fill a saucepan with a couple of inches of water and place it over medium-low heat. Choose a heatproof bowl that fits snugly over the saucepan without touching the water. This will be your double b...
Read more

Gunn's Cheese-Onion Buns

Image
  Winnipeg is home to one of the best bakeries in Canada -- Gunn's, a three-generation, family-run business in the city's North End. Sheer deliciousness characterizes its breads and pastries, as these voluptuous cheese and poppy seed-swirled, onion-topped buns attest. Ingredients 2 tablespoons (25mL) granulated sugar 2 cups (500mL) warm milk 1 pkg or 1 tablespoon (15mL) active dry yeast 1/3 cup (75mL) granulated sugar 3 eggs 1/3 cup (75mL) vegetable oil 2 teaspoons (10mL) salt 6 1/2 cups (1.625L) all-purpose flour 2 tablespoons (25mL) butter, melted 3 cups (750 mL) shredded old Cheddar cheese 1/4 cup (50 mL) poppy seeds or onion seeds 2 onions, sliced 1/2 cup (125mL) (approx) mayonnaise Directions In a small bowl, dissolve 2 tablespoons sugar in warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl and using electric mixer, beat together 1/3 cup (75mL) sugar and 2 of the eggs for 7 minutes or until thick and pale yellow. Stir in yeast ...
Read more

Fig and Blue Cheese-Stuffed Pork Tenderloin

Image
  An apple glaze and sweet dried figs complement the savory blue cheese in this simple yet refined dish. Serve with wild rice and steamed green beans. Yield: 4 servings (3 slices each) INGREDIENTS 1 (1-pound) pork tenderloin, trimmed 1/2 cup dried figs, coarsely chopped 1/2 cup crumbled blue cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Cooking spray 1 tablespoon apple jelly, melted DIRECTIONS Preheat oven to 450℉. Slice the pork in half lengthwise, cutting to but not through the other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper and place on a foil-lined jelly-roll pan coated with cooking spray. Bake for 20 minutes. Br...
Read more