Name: Crustless Crab Quiche Bites Recipe
Ingredients: 2 Large Eggs, Beaten: Eggs are the foundation of our quiche bites, providing structure, richness, and binding power. Using large eggs ensures the right ratio of liquid to solids, creating a perfect creamy texture. Beating the eggs beforehand is crucial as it incorporates air, leading to a lighter and fluffier final product. For the best results, use fresh, high-quality eggs. If you are concerned about cholesterol, you could consider using egg whites for a slightly lighter version, though this will alter the richness and texture slightly. For those with egg allergies, finding a direct substitute in a quiche recipe can be challenging, but some vegan egg replacers might work, though testing beforehand is recommended.; 1/2 Cup Mayonnaise: Mayonnaise might seem like an unusual ingredient in quiche, but it’s the secret to the incredible creaminess and moistness of these bites. It adds a subtle tang and richness that elevates the flavor profile. Full-fat mayonnaise is recommended for the best flavor and texture, but you can use light mayonnaise to reduce the fat content slightly, although it might impact the overall richness. For those who dislike mayonnaise, sour cream or Greek yogurt could be considered as alternatives, but they will impart a different flavor profile and slightly less creamy texture. Experimenting with different types of mayonnaise, like avocado oil mayonnaise, can also add a unique twist.; 1/2 Cup Whole Milk: Whole milk contributes to the creamy texture and helps to thin out the mixture to the perfect consistency. The fat content in whole milk adds richness and depth of flavor. If you’re looking to reduce the fat content, you could substitute with 2% milk or even skim milk, but the final texture might be slightly less creamy. For a dairy-free option, unsweetened almond milk or oat milk could be used. These alternatives will change the flavor slightly but can still yield delicious results. Coconut milk (the kind from a carton, not canned) can also be used for a richer, slightly sweeter flavor.; 2 Tablespoons Flour: Flour is used as a binder in this recipe, helping to thicken the mixture and provide structure to the quiche bites. All-purpose flour works perfectly well. For a gluten-free version, you can use a gluten-free all-purpose flour blend. It’s important to ensure the flour is well incorporated to avoid any lumps in the batter. If you are very sensitive to gluten, double-check that your flour blend is certified gluten-free to avoid cross-contamination.; 1/2 Teaspoon Worcestershire Sauce: Worcestershire sauce is a flavor powerhouse! Just a small amount adds a depth of savory umami that enhances all the other flavors in the quiche. It provides a complexity that you wouldn’t expect from such a simple ingredient list. If you don’t have Worcestershire sauce on hand, you could try a dash of soy sauce or fish sauce as a substitute, but they will impart slightly different flavor notes. For a vegetarian or vegan alternative, ensure your Worcestershire sauce is anchovy-free, or use a vegan Worcestershire sauce substitute.; 1/4 Teaspoon Kosher Salt: Salt is essential for bringing out the flavors of all the other ingredients. Kosher salt is preferred by many cooks for its clean, pure taste and larger crystals, which make it easier to control the seasoning. If using table salt, you may need to use slightly less as it is more concentrated. Always season to taste, and remember that you can always add more salt, but it’s harder to take it away.; Pinch of Pepper: Pepper adds a subtle warmth and spice that complements the other flavors. Freshly ground black pepper is always recommended for the best flavor, but pre-ground pepper will also work. You can adjust the amount of pepper to your preference. White pepper can be used for a milder flavor and to avoid black specks in the quiche.; 1/2 Teaspoon Sriracha Sauce: Sriracha sauce adds a touch of heat and a subtle garlicky flavor. It’s not overpowering, but it provides a pleasant warmth that balances the richness of the cheese and mayonnaise. If you are sensitive to spice, you can reduce the amount or omit it altogether. For a milder flavor, you could use a milder hot sauce or a pinch of red pepper flakes. If you love spice, feel free to add more sriracha or even a different type of hot sauce to customize the heat level.; 1 Cup Shredded Swiss Cheese: Swiss cheese is the star of the cheese component, offering a nutty, slightly sweet, and mild flavor that pairs beautifully with crab. It melts beautifully and creates a lovely texture. You can use pre-shredded Swiss cheese for convenience, or shred it yourself for potentially better melting. Other cheese options that would work well include Gruyere, Monterey Jack, or even a blend of Swiss and Gruyere for an even richer flavor. For a sharper flavor, consider adding a touch of Parmesan cheese.; 6 Ounces Lump Crab Meat (or Imitation Crab Torn into Small Pieces): Crab meat is the heart of these quiche bites, providing a delicate sweetness and seafood flavor. Lump crab meat is ideal for its texture and flavor, but it can be more expensive. If you’re on a budget, or simply prefer a more economical option, imitation crab (also known as surimi) is a perfectly acceptable substitute. Just make sure to tear it into small pieces so it distributes evenly throughout the quiche bites. Canned crab meat can also be used, but be sure to drain it well to remove excess moisture. If using fresh crab, ensure it is cooked and cooled before adding it to the mixture.; 4 Whole Scallions, Diced: Scallions (green onions) add a fresh, mild oniony flavor and a touch of color to the quiche bites. They provide a subtle sharpness that cuts through the richness of the other ingredients. Make sure to dice them finely so they distribute evenly and cook through during baking. If you don’t have scallions, you could substitute with chives or a very finely diced shallot or mild white onion. Adding a touch of fresh herbs like parsley or dill along with the scallions can also enhance the flavor.

Ingredients

Scale

2 Large Eggs, Beaten: Eggs are the foundation of our quiche bites, providing structure, richness, and binding power. Using large eggs ensures the right ratio of liquid to solids, creating a perfect creamy texture. Beating the eggs beforehand is crucial as it incorporates air, leading to a lighter and fluffier final product. For the best results, use fresh, high-quality eggs. If you are concerned about cholesterol, you could consider using egg whites for a slightly lighter version, though this will alter the richness and texture slightly. For those with egg allergies, finding a direct substitute in a quiche recipe can be challenging, but some vegan egg replacers might work, though testing beforehand is recommended.

1/2 Cup Mayonnaise: Mayonnaise might seem like an unusual ingredient in quiche, but it’s the secret to the incredible creaminess and moistness of these bites. It adds a subtle tang and richness that elevates the flavor profile. Full-fat mayonnaise is recommended for the best flavor and texture, but you can use light mayonnaise to reduce the fat content slightly, although it might impact the overall richness. For those who dislike mayonnaise, sour cream or Greek yogurt could be considered as alternatives, but they will impart a different flavor profile and slightly less creamy texture. Experimenting with different types of mayonnaise, like avocado oil mayonnaise, can also add a unique twist.

1/2 Cup Whole Milk: Whole milk contributes to the creamy texture and helps to thin out the mixture to the perfect consistency. The fat content in whole milk adds richness and depth of flavor. If you’re looking to reduce the fat content, you could substitute with 2% milk or even skim milk, but the final texture might be slightly less creamy. For a dairy-free option, unsweetened almond milk or oat milk could be used. These alternatives will change the flavor slightly but can still yield delicious results. Coconut milk (the kind from a carton, not canned) can also be used for a richer, slightly sweeter flavor.

2 Tablespoons Flour: Flour is used as a binder in this recipe, helping to thicken the mixture and provide structure to the quiche bites. All-purpose flour works perfectly well. For a gluten-free version, you can use a gluten-free all-purpose flour blend. It’s important to ensure the flour is well incorporated to avoid any lumps in the batter. If you are very sensitive to gluten, double-check that your flour blend is certified gluten-free to avoid cross-contamination.

1/2 Teaspoon Worcestershire Sauce: Worcestershire sauce is a flavor powerhouse! Just a small amount adds a depth of savory umami that enhances all the other flavors in the quiche. It provides a complexity that you wouldn’t expect from such a simple ingredient list. If you don’t have Worcestershire sauce on hand, you could try a dash of soy sauce or fish sauce as a substitute, but they will impart slightly different flavor notes. For a vegetarian or vegan alternative, ensure your Worcestershire sauce is anchovy-free, or use a vegan Worcestershire sauce substitute.

1/4 Teaspoon Kosher Salt: Salt is essential for bringing out the flavors of all the other ingredients. Kosher salt is preferred by many cooks for its clean, pure taste and larger crystals, which make it easier to control the seasoning. If using table salt, you may need to use slightly less as it is more concentrated. Always season to taste, and remember that you can always add more salt, but it’s harder to take it away.

Pinch of Pepper: Pepper adds a subtle warmth and spice that complements the other flavors. Freshly ground black pepper is always recommended for the best flavor, but pre-ground pepper will also work. You can adjust the amount of pepper to your preference. White pepper can be used for a milder flavor and to avoid black specks in the quiche.

1/2 Teaspoon Sriracha Sauce: Sriracha sauce adds a touch of heat and a subtle garlicky flavor. It’s not overpowering, but it provides a pleasant warmth that balances the richness of the cheese and mayonnaise. If you are sensitive to spice, you can reduce the amount or omit it altogether. For a milder flavor, you could use a milder hot sauce or a pinch of red pepper flakes. If you love spice, feel free to add more sriracha or even a different type of hot sauce to customize the heat level.

1 Cup Shredded Swiss Cheese: Swiss cheese is the star of the cheese component, offering a nutty, slightly sweet, and mild flavor that pairs beautifully with crab. It melts beautifully and creates a lovely texture. You can use pre-shredded Swiss cheese for convenience, or shred it yourself for potentially better melting. Other cheese options that would work well include Gruyere, Monterey Jack, or even a blend of Swiss and Gruyere for an even richer flavor. For a sharper flavor, consider adding a touch of Parmesan cheese.

6 Ounces Lump Crab Meat (or Imitation Crab Torn into Small Pieces): Crab meat is the heart of these quiche bites, providing a delicate sweetness and seafood flavor. Lump crab meat is ideal for its texture and flavor, but it can be more expensive. If you’re on a budget, or simply prefer a more economical option, imitation crab (also known as surimi) is a perfectly acceptable substitute. Just make sure to tear it into small pieces so it distributes evenly throughout the quiche bites. Canned crab meat can also be used, but be sure to drain it well to remove excess moisture. If using fresh crab, ensure it is cooked and cooled before adding it to the mixture.

4 Whole Scallions, Diced: Scallions (green onions) add a fresh, mild oniony flavor and a touch of color to the quiche bites. They provide a subtle sharpness that cuts through the richness of the other ingredients. Make sure to dice them finely so they distribute evenly and cook through during baking. If you don’t have scallions, you could substitute with chives or a very finely diced shallot or mild white onion. Adding a touch of fresh herbs like parsley or dill along with the scallions can also enhance the flavor.

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Instructions

Preheat Oven to 350 Degrees F (175 Degrees C). Start by preheating your oven to 350°F (175°C). This is crucial for ensuring even baking and preventing the quiche bites from cooking too quickly on the outside while remaining undercooked in the center. Make sure your oven is properly preheated before you place the muffin tin inside. Using an oven thermometer is a good way to ensure accurate temperature.

Coat a 24-Slot MINI Muffin Tin Generously with Nonstick Spray. Generously coat a 24-slot mini muffin tin with nonstick cooking spray. This is absolutely essential for preventing the quiche bites from sticking to the tin and ensuring easy removal after baking. Don’t be shy with the spray – ensure every nook and cranny of each muffin slot is well coated. Alternatively, you could use muffin liners, but the crustless nature of these bites makes them prone to sticking to paper liners. Nonstick spray is the most reliable method. If you don’t have nonstick spray, you can grease the muffin tin with melted butter or oil and then lightly dust with flour.

In a Large Bowl, Whisk Together the Eggs, Mayonnaise, Milk, Flour, Worcestershire, Salt, Pepper, and Sriracha. In a large mixing bowl, combine the beaten eggs, mayonnaise, whole milk, flour, Worcestershire sauce, kosher salt, pepper, and sriracha sauce. Whisk these ingredients together until they are well combined and smooth. Ensure there are no lumps of flour remaining. Whisking vigorously will incorporate air into the mixture, which will help create a lighter texture. This step is crucial for creating the creamy base of the quiche bites.

Stir in the Cheese, Crab, and Scallions. Once the wet ingredients are well combined, gently stir in the shredded Swiss cheese, crab meat (or imitation crab), and diced scallions. Fold the ingredients in gently to ensure they are evenly distributed throughout the mixture without overmixing. Overmixing at this stage can toughen the texture of the quiche bites. Make sure the crab meat is broken into smaller pieces if using lump crab or imitation crab to ensure even distribution in the small muffin slots.

Evenly Distribute the Mixture Among the Slots (I Like to Use a Cookie Scoop!). Using a cookie scoop or a spoon, evenly distribute the quiche mixture among the 24 slots of the prepared mini muffin tin. Aim to fill each slot about ¾ full, leaving a little room for the quiche bites to puff up during baking. A cookie scoop is a great tool for ensuring even portions and minimizing mess. If you don’t have a cookie scoop, a tablespoon works well. Try to distribute the solids (cheese, crab, scallions) evenly among the slots so each bite is flavorful and well-balanced.

Bake Until Edges Are Puffed and a Knife Inserted in the Center Comes Out Clean, About 30 to 35 Minutes. (If You Notice the Edges Are Browning Too Quickly, Tent with Foil.) Place the muffin tin in the preheated oven and bake for 30 to 35 minutes, or until the edges of the quiche bites are puffed up and golden brown, and a knife or toothpick inserted into the center of a bite comes out clean. The baking time may vary slightly depending on your oven, so it’s important to check for doneness. If you notice the edges are browning too quickly before the center is cooked through, loosely tent the muffin tin with aluminum foil to prevent over-browning. The quiche bites should be set and slightly jiggly, but not liquidy, when they are done.

Let Stand 10 Minutes, Then Remove from the Muffin Tins and Enjoy! Once baked, remove the muffin tin from the oven and let the quiche bites stand in the tin for about 10 minutes before attempting to remove them. This resting time allows the quiche bites to set further and makes them easier to remove from the muffin tin without breaking. After 10 minutes, gently loosen the edges of each quiche bite with a knife or spatula and carefully remove them from the muffin tin. Serve warm or at room temperature and enjoy these delicious and easy Crustless Crab Quiche Bites!

Nutrition

Serving Size: one normal portion
Calories: 80-100
Sugar: <1 gram
Sodium: 100-150 mg
Fat: 6-8 grams
Saturated Fat: 2-3 grams
Carbohydrates: 2-3 grams
Fiber: <1 gram
Protein: 4-5 grams
Cholesterol: 40-50 mg