crustless crabmeat quiche |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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did someone say brunch? i got this in my email, looks great! 6/04 -i tried it geema's way with spinach- and alot of cajun seasoning, as the photo shows :} Ingredients:
2 tablespoons unsalted butter |
3 belgian endive, cleaned and minced |
salt |
freshly ground white pepper |
1 cup fresh crabmeat |
3 large eggs |
3/4 cup all-purpose flour |
2 cups milk |
1 dash hot sauce |
Directions:
1. in a large skillet, melt butter over high heat.
2. Add endive, with salt and pepper to taste, and sauté for 4 minutes.
3. Remove from pan and chill.
4. Preheat oven to 450° F.
5. Butter a 9-inch pie plate or quiche pan without a removable bottom.
6. Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate.
7. Add the endive.
8. In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined.
9. Pour over the crabmeat and endive and bake for 35 minutes.
10. Serve hot or warm.
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