Crustless Seafood Quiche
Submitted by larry benton
Versatile crustless seafood quiche with a blender custard of sour cream, cottage cheese, and Parmesan. Choose shrimp, crab, or salmon as your filling for an easy, elegant main.
YIELD
8 servingsPREP
10 minCOOK
45 minREADY
60 minOne base recipe, three ways to fill it. That’s the beauty of this crustless seafood quiche.
The custard comes together in a blender: eggs, sour cream, low-fat cottage cheese, Parmesan, and a little flour for structure. Pour it over your choice of seafood, Monterey Jack, and mushrooms, then let the oven do the rest.
Variations
- Shrimp: Tossed with lemon zest and chopped scallions for a bright, briny bite
- Crab: Paired with sliced almonds and lemon zest for a nutty, sweet combination
- Salmon: Canned red salmon with dill weed and sharp cheddar for a richer, smokier quiche
Chef Tips
- Blend the custard until completely smooth so there are no cottage cheese lumps
- Drain canned mushrooms and seafood thoroughly to prevent a watery filling
- Let the quiche rest 5 minutes after baking so it slices neatly instead of oozing
Ingredients
Directions
In a blender combine first 7 ingredients.
Blend until smooth.
Arrange cheese, seafood, mushrooms and seasoning in quiche dish.
Pour blended ingredients over.
Bake 350℉ (180℃) F for 45 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes before cutting.
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