How to Make Gluten-Free Crab Quiche
You can make a gluten-free pie crust for this tasty crab quiche, but it isn’t needed. The taste, without a crust, is absolutely exquisite. And you can use a 6-ounce can of salmon in place of the crabmeat with equally good results.
Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 6 servings
Nonstick cooking spray
2 green onions, chopped
1/4 cup plain low-fat yogurt
2 teaspoons cornstarch
1/4 teaspoon dried basil
1/2 teaspoon dried dill
2 tablespoons fresh parsley, minced
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup (1/2 of a 10-ounce box) chopped broccoli, thawed
4.25-ounce can flaked crabmeat, drained
2 tablespoons grated Romano cheese
1/4 cup (1 ounce) shredded Swiss cheese
2 plum tomatoes, sliced thin
1/4 cup gluten-free bread crumbs
Preheat the oven to 375 degrees. Spray a 9-inch pie plate with cooking spray.
In a large bowl, whisk together the eggs, green onions, yogurt, cornstarch, basil, dill, parsley, salt, and pepper until they’re thoroughly blended.
Stir in the broccoli, crabmeat, and Romano and Swiss cheeses.
Spread the mixture evenly in the prepared pie plate.
Lay the tomato slices neatly across the top of the quiche and then sprinkle them with breadcrumbs.
Bake the quiche, uncovered, at 375 degrees for 20 minutes, or until a knife inserted in the center comes out clean. Let the quiche stand for 5 minutes before cutting.
Per serving: Calories: 123; Total fat: 6g; Saturated fat: 3g; Cholesterol: 133mg; Sodium: 299mg; Carbohydrates: 7g; Fiber: 1g; Sugar: 2g; Protein: 12g.