This Crustless Crab Quiche has a creamy texture and is so flavorful. Easy to make in a pie plate or in a mini muffin tin as appetizers - perfect for a Sunday brunch or party! Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray. In a large bowl, whisk together the eggs, mayonnaise, milk, flour, salt, and sriracha.
Preheat oven to 400 degrees (375 degrees for glass plate). Spray a 9" pie plate with non-stick spray. Combine chopped crab, onion and cheese. Press into pie plate. Beat together remaining ingredients except paprika and pour over the crab. Sprinkle with paprika. Bake 30 minutes. “This is a lowfat, delicious quiche!
Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed.
Leaving the quiche in the oven with the door closed after cooking gives it a smoother texture. Preheat the oven to 350 degrees F (175 degrees C). Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Remove from the oven and allow to cool.