This no-fail Crab Quiche recipe uses my classic egg custard base and features tender lump crab meat with fresh asparagus and gruyère cheese as the filling. All nestled in a flaky pie crust of course.

Top with crabmeat and green onions ... Cover the edges with foil and place the quiche in the oven. 4. Bake 40 to 45 minutes or until the eggs are set. Remove from the oven. Remove foil and ...

Refers to the latest 2 years of stltoday.com stories. Cancel anytime. The crustless crab quiche, as made at the Tea Room in the Valley, is photographed on Friday, Feb. 6, 2015. The dish is a Post ...

includes a recipe for spinach and lump crabmeat quiche (Photo by Ron Manville / courtesy John Folse) Chef John Folse included this recipe in "Can You Dig It," his 2015 cookbook on vegetable cookery.

A light quiche seems like an oxymoron. However, this is a recipe for a crab quiche that is indeed very light. By eliminating the crust, you get rid of much of the fat and many of the calories ...

Stir the crab meat into the egg mixture ... or until the filling is set and starting to brown. Note: The quiche bites can be served hot, room temperature or chilled. Nutrition information per ...

Shape into Quiche pan and chill another 30 minutes ... arrange caramelized onions on bottom of tart shell evenly. Repeat process with crab meat. 8. Pour batter over until it is 1/2 inch from ...

Refers to the latest 2 years of stltoday.com stories. Cancel anytime. The crustless crab quiche, as made at the Tea Room in the Valley, is photographed on Friday, Feb. 6, 2015. The dish is a Post ...

Learn more. This menu – creamy, cheesy, crab-flecked quiche and a wonderful, colorful Greek salad – is one that I myself would love to eat on Mother’s Day – or any day. Serve French rolls ...

Stir the crab meat into the egg mixture ... or until the filling is set and starting to brown. The quiche bites can be served hot, room temperature or chilled. Makes 30 bites.