My first attempt at this recipe was just over a year ago to the day. And if you look at my first recipe for crab cake quiche, you will notice how my tastes and food habits have changed in that amount of time. Because of the crust that I used, this recipe is gluten free and much lighter. It is loaded with spinach and sun-dried tomatoes and makes a great breakfast, lunch or dinner.
Crab Cake Quiche
Serves 6
1 pre baked deep dish savory pie crust. (I used the crust from The Gluten-Free Almond Flour Cookbook
6 eggs
8 oz jumbo lump crab meat (for gluten free, do not use imitation)
2 oz goat cheese, crumbled
4 cups fresh spinach
4 dry sun-dried tomatoes, reconstituted in warm water and the diced
1 tbsp dice green onion
1/4 tsp dried basil
dash of nutmeg
dash of crushed red pepper
salt, pepper, onion powder, garlic powder, all to taste
Preheat the oven to 350*. Saute the spinach with the basil, nutmeg, salt and pepper until wilted; drained of excess water once cooked. Beat the eggs with additional salt, pepper, garlic, onion and crushed red pepper. Layer into the pie crust the spinach, the tomatoes, the onions and then pour over the eggs. You may need to press the mixture down with your hands or a spatula to even it all out. Sprinkle with the goat cheese and bake for 30 or so minutes until the eggs are set and the cheese starts to brown. Allow to cool for about 10 minutes before serving.
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This looks delicious! I love the addition of goat cheese!
Estela @ Weekly Bite´s last blog ..Greek Orzo Pasta Salad
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