Saturday, September 29, 2007

Low-carb crustless crab quiche

Wow!!! I made this and nearly died... but in a good way. It was very very delicious and super easy to make. I also froze some and portioned it out. It came out very well from frozen-to-microwave-to-reheated state. For the crab, I splurged and purchased some frozen king crab legs, removed the meat and cut it up into chunks. The expense was well worth it, but I'm thinking that I'll go broke if I make this too often -- so a good quality can of chunky crab meat will do it for next time!

Carol’s Crab Quiche
Courtesy of Kudos For Low Carb

8 eggs, slightly beaten
1 cup crab meat (real not imitation)
½ cup heavy cream
½ cup butter, melted
1 cup shredded cheese
½ cup grated parmesan cheese
¾ cup diced yellow onion
1 teaspoon garlic powder
½ teaspoon chopped fresh dill weed
½ teaspoon salt
½ teaspoon black pepper

Combine ingredients in a deep 9-inch round baking dish. Cover and bake at 375 degrees for 35-40 minutes until eggs are set. Remove cover and let the top brown slightly. Serves 6. Nutrition information per serving: Calories 467, Fat 36 grams, Carbs 4 grams, Protein 20 grams.

I baked it for 35 minutes and then removed the cover of the casserole dish for five minutes - for a total of 40 minutes baking time. I used a large'ish oval covered casserole dish and it came out fine.

Enjoy! This is really good!

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