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–+ servings

Gluten Free High-Protein Crustless Crab Quiche

Servings 6

Ingredients

  • 1 lb mushrooms, sliced
  • 2 tsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, cored, seeded, and chopped
  • 4 large eggs
  • 1½ cups cottage cheese, any fat content
  • ½ cup plain Greek yogurt, any fat content
  • ¼ cup Cassava flour 
  • ½ cup freshly grated Parmesan Cheese
  • ¼ tsp cayenne pepper
  • ¼ tsp Kosher salt
  • ¼ tsp ground black pepper
  • ½ lb cooked lump crabmeat, drained and picked over (optional or substitute with ham)
  • ½ cup grated sharp cheddar cheese
  • ¼ cup green onions, sliced

Instructions

  • Preheat oven to 350 degrees F. Lightly butter a 10-inch quiche baking dish.
  • In a dry skillet over medium heat, sauté sliced mushrooms until all the liquid has been released and evaporated. Add the olive oil to the pan and add the diced onions and peppers. Season with salt and pepper, and sauté until the onions are translucent and the peppers have softened, 6-8 minutes. Place in a large mixing bowl and let cool.
  • In a blender, combine the cottage cheese, eggs, yogurt, flour, Parmesan cheese, cayenne pepper, salt, and black pepper. Blend until smooth.
  • Pour the blended mixture over the cooled mushrooms, pepper, and onions. 
  • To the mixing bowl, add the crab meat, cheddar cheese, and sliced green onions. Gently fold to combine.
  • Pour the mixture into the buttered quiche baking dish.
  • Bake for 45-55 minutes or until a toothpick inserted in the center of the quiche comes out clean and the edges of the quiche are puffy and lightly browned. 
  • Let stand for 8-10 minutes before slicing. 
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