362887 Mon Jan 22 21:31:10 -0800 2007 7 31 Home Cooking 0 2215424 Wanting to try something new next week. Has anyone made this? There are a lot of recipes floating around but I would like some recommendations. Mon Jan 22 21:31:10 -0800 2007 11227 nissenpa 1 2215449 Any recipe you have for crab quiche can be made without the crust. Just butter a pie dish (or whatever you want to cook it in) and bake. I often make a crab quiche that is somewhat too big for my pie dish, and I simply butter a cupcake tin and then have little mini-quiches leftover for breakfast the next day. The recipe I use is the only crab recipe on epicurious, and I'm very fond of it. Have fun and good luck. Mon Jan 22 21:38:34 -0800 2007 2215424 56762 LulusMom 2 2215463 Thank you so much. I'm going to check it out and will use your cupcake tin tip! Mon Jan 22 21:40:54 -0800 2007 2215449 11227 nissenpa 1 2215684 I have been making this one, the Frugal Gourmet version, for years. Just add the crab where it says "special ingredients." 1⁄2 cup Butter 10 Eggs 1⁄2 cup Flour 1 teaspoon Baking powder 1⁄4 teaspoon Salt 1 pounds Large curd cottage cheese 1 pounds Jack, cheddar, mozzarella, or cheese of your choice ** Special ingredients Melt the butter. Whip eggs until fluffy, add the flour, baking powder, salt, cottage cheese, melted butter and half the jack cheese. **At this step add any special ingredients you like (I use broccoli flowerettes, uncooked). Place the mixture in a greased 9 x 13 baking dish. Top with remaining cheese. Bake at 400 for 15 minutes. Then reduce temperature to 350, and continue to bake for 35 to 40 minutes, or until the top is lightly browned. Cook and cut into squares for serving Mon Jan 22 22:34:25 -0800 2007 2215424 43183 Greyhoundgrrl 1 2215714 I have been using a whole wheat tortilla/wrap as the "crust" for my quiche for a few years now. it works very well and you don't have to change the filling recipe. Mon Jan 22 22:43:14 -0800 2007 2215424 57253 lucyis 2 2217509 Does the tortilla or wrap crisp up? Tue Jan 23 09:03:16 -0800 2007 2215714 16579 gsElsbeth 3 2221068 No, I have to admit, the tortilla doesn't get anywhere as crisp as a pastry crust. But, it is low carb and tastes good. Sometimes I sprinkle both sides (bottom and top) of the tortilla with ground almonds and that adds flavor and texture. Wed Jan 24 06:57:52 -0800 2007 2217509 57253 lucyis 1 2216097 i usually make these sorts of things without crusts. if you skip the pastry step you can make them in a flash. now i prefer them this way. Tue Jan 23 00:16:42 -0800 2007 2215424 30273 hotoynoodle