EATING
Crab mini quiches
Crab mini quiches
Ingredients
| 3 | large eggs |
| 1 cup | fat-free evaporated milk |
| 8 ounces | fresh white crabmeat, drained and flaked |
| 4 | scallions, minced |
| 1/2 cup | roasted red bell pepper, drained and chopped |
| 2 ounces | aged Gruyere cheese, shredded |
| 1/2 teaspoon | grated lemon zest |
| 1/2 teaspoon | seafood seasoning, such as Old Bay |
| Pinch | ground nutmeg |
Directions
Preheat oven to 350°F. Spray 6 (8‑ounce) ramekins or custard cups with nonstick spray. Whisk together eggs and milk in a large bowl until blended. Add crabmeat, scallions, roasted red pepper, cheese, lemon zest, seafood seasoning, and nutmeg, until well combined. Evenly divide the filling among the ramekins.
Place the ramekins on a baking sheet and bake until puffed and golden, about 30 minutes. Let stand for 10 minutes before serving to allow juices to settle.
6
Servings
10 minutes
Prep Time
30 minutes
Cook Time
Nutrition facts
| Serving Size | 1 ramekin |
| Calories | 160 |
| Fat | 6 g |
| Sat Fat | 2.5 g |
| Trans Fat | 0 g |
| Cholesterol | 150 mg |
| Sodium | 360 mg |
| Carbohydrate | 7 g |
| Fiber | 1 g |
| Protein | 17 g |
