Crustless Crab Quiche

Submitted by Paulene Christie

Crustless Crab Quiche

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Serving: 6
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 4 eggs
  • 1/2 cup thickened cream
  • 1 cup fresh crab meat OR canned crab OR imitation crab/seafood extender
  • 12 chives strands, diced
  • 60g (or about 2/3 cup) of grated Swiss cheese
  • Salt and Pepper to taste
  • 1/4 tsp garlic powder
  • Cooking oil spray


  • Whisk eggs and cream together in a mixing bowl
  • Cut crab meat or seafood extender into thin ribbons and stir through (I used seafood extender)
  • Add chives, cheese, salt, pepper and garlic powder and stir to combine
  • Spray a silicone flan type dish (or whatever you wish to cook your quiche in) well with non stick cooking oil spray
  • Pour mix into flan dish and place this dish carefully into slow cooker
  • Cook with tea towel under lid for 1hr on HIGH - I used a 7L slow cooker - or until set
  • Invert onto serving plate and enjoy!


  • This could also be made into mini quiches in silicone muffin type cases or made in a large block then served in cut squares
  • Low Carb when using crab meat 🙂

4 thoughts on “Crustless Crab Quiche”

  1. I made this for the first time using seafood extender. I forgot to add the salt and pepper, but it doesn’t need it for this light and fluffy, as well as slightly sweet quiche.
    I used a 6L oval slowcooker and lined the base with baking paper, cooking in the slowcooker bowl rather than a separate dish. It still formed perfectly, and cooked in the same amount of time as posted.

  2. I wanted to like this one a lot, but it didn’t go over especially well in our household. It formed well and cooked thoroughly (longer than the recipe time, but I didn’t preheat the cooker for very long so that may have had something to do with it!) The flavours just didn’t work for most of us and it felt overly rich to me, but my daughter did enjoy it very much! I may experiment with less cheese, different flavours, more vegetables or something along those lines because I did like the cooking method.

  3. made this tonight in my banquet size slow cooker and doubled the mixture and had no left overs it was so good and will do again,I used seafood highlighter

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