Crab Quiche

  • Yield: 8 servings


1/4cup shortening
1cup flour
5tablespoons ice water
10ounces backfin or lump crab meat or spinach
1 1/2cups (6-ounces) chopped Swiss cheese
3-- eggs, or equivalent amount of egg substitute
1-- (12-ounce) can evaporated skim milk
2tablespoons finely chopped onion
-- Pepper to taste
-- Nutmeg to taste
-- Tabasco sauce to taste


  1. Cut the shortening into the flour in a bowl until crumbly.  Add the ice water and mix until the mixture forms a ball.  Roll the pastry between 2 sheets of plastic wrap.  Fit the pastry into a 9-inch pie plate; crimp the edges.
  2. Sprinkle the crab meat in the pastry-lined pie plate.  Top with the cheese.  Whisk the eggs in a bowl until blended.  Stir in the evaporated skim milk.  Add the onion, pepper, nutmeg and Tabasco sauce and mix well.
  3. Pour the egg mixture into the prepared pie plate.  Bake at 375F for 40 minutes or until light brown and set.  Let stand for 10 minutes before serving.  Cut into 8 wedges and serve immediately.

Recipe reprinted with permission from the Maryland Dietetic Association’s Explore the Tastes of Maryland; From the Mountains to the Sea (Maryland Dietetic Association, Brooklandville, Marlyland, 2002).


Nutritional Info *per serving

  • Calories 272
  • Fat 16g
  • Saturated Fat 7g
  • Cholesterol 107mg
  • Sodium 146mg
  • Carbohydrate 18g
  • Fiber <1g
  • Protein 15g
  • Calcium 376mg