Herby Crustless Quiche with Crab and Bacon
The texture and flavor of crabmeat shines through in every single bite of this Herby Crustless Quiche with Crab and Bacon.
If I could choose the perfect assortment of dishes to assemble onto my brunch plate, at the core would be a great egg dish (see this one and this one!), accompanied by a couple slices of bacon, a small fresh breakfast salad, and a bit of fresh fruit. And a warm scone, muffin, or caramel roll slathered in soft butter would definitely be a sweet bonus!
For the holidays, I wanted to create a special egg dish for brunching, a bit more celebratory for the season. And all my thoughts kept steering back to seafood.
This Herby Crustless Quiche with Crab and Bacon is everything I could want in an egg dish. It’s protein-substantial, plus incredibly flavorful with its cheeses, herbs, crabmeat, and bacon. I am crazy for how fabulously delicious it is!
* This is a sponsored post, created in partnership with Chicken of the Sea®.
Frying the bacon is the most time consuming part of preparing this crustless quiche. The rest comes together in quick order with a little slicing and chopping. And the crabmeat itself is a breeze to incorporate, thanks to lump crabmeat from Chicken of the Sea. I am grateful to have this crabmeat in our pantry, for ease in creating dishes such as this.
There are chopped shallots inside the quiche, plus thin whole slices scattered over the top. Shallots, to me, are a beautiful way to upgrade any dish, but I especially like to use them with eggs.
This crustless quiche with crab is tender due to the cream and cheeses, but also tall and substantial and hearty in the most beautiful way. I love that the texture and flavor of the crabmeat shines through in every single bite.
This crustless quiche with crab is likely to disappear quickly, but it’s one of those dishes where you hope to find a few slices still remaining in the pan when brunch is over. Because it’s a leftover dream, a much welcomed wedge of comfort come Monday morning after the weekend brunching is done.
Herby Crustless Quiche with Crab and Bacon
Yield: 8 servings
- 8 slices thick-cut bacon
- 2 oz. shredded Swiss cheese
- 2 oz. shredded Monterey Jack cheese
- 1-1/2 c. heavy cream
- 1/2 c. flour
- 4 large eggs, lightly beaten
- 1/4 c. grated Parmesan cheese
- 3 T. minced shallots
- 2 T. finely chopped fresh chives, plus a bit more for sprinkling over the finished dish
- 2 T. finely chopped fresh parsley
- 2 T. finely chopped fresh cilantro
- 2 T. unsalted butter, melted, plus a bit more to butter the pan
- 1/2 tsp. Old Bay seasoning
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 (6-oz.) cans Chicken of the Sea® Lump Crabmeat, drained well
- half of a small to medium sized shallot, sliced into thin rings
In a large skillet over medium to medium-high heat, cook bacon until evenly browned, taking care to not over cook. Remove from skillet to a paper towel lined plate to cool a bit. Then chop into 1/4″ to 1/2″ sized pieces.
Preheat oven to 350° F.
Lightly butter a 9″ pie pan. Add Swiss cheese, Monterey Jack cheese, and then bacon to bottom of pie pan, distributing evenly.
In a large bowl, whisk together cream and flour. Then whisk in eggs, Parmesan cheese, minced shallots, chives, parsley, cilantro, 2 tablespoons of the melted butter, Old Bay seasoning, kosher salt, and black pepper. Gently fold in the lump crabmeat. Pour mixture into pie plate and top with shallot rings. Bake until set, about 50 to 55 minutes. Remove from oven and let rest for about 15 minutes before slicing into wedges. Serve hot, with a sprinkling of chopped fresh chives over the top if desired.
from a farmgirl’s dabbles©
Here are a few more recipes using Chicken of the Sea that you might like:
- Cheesy Sriracha Tuna Toasts
- Tuna Guacamole Sandwich with Bacon
- Creamy Shrimp and Peppadew Crostini
- Creamy Spinach Crab Dip from Chicken of the Sea
- Crabmeat Stuffed Mushrooms from Chicken of the Sea
- Seafood Chimichanga from Chicken of the Sea
This post is sponsored by Chicken of the Sea. I am happy to be partnering with them again this year, bringing you delicious recipes from the sea. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible.
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