Crab Quiche; Gluten Free

Crab Quiche; Gluten Free

Makes 4-6 servings


  • 1/2 cup carrot, grated
  • 2 Tbsp butter
  • 1/4 cup green onions, diced or cut in 1/2 inch slices
  • 1 tsp fresh dill
  • 1 tbsp fresh basil
  • 16 oz. fresh crabmeat
  • 1 can evaporated milk
  • 5 eggs
  • 2 Tbsp dry sherry
  • 1 Tbsp prepared mustard
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees. Sauté carrot in butter until tender. Add green onions, dill and basil; cook one minute. Remove from heat and stir in the crab.
  2. Cover the bottom of a pie plate or quiche pan with the crab mixture. If you have too much of the crab mixture, make a second smaller quiche. Beat the eggs, evaporated milk, sherry, mustard, and salt.
  3. Pour over crab mixture in pans. If you are making a second quiche, reserve enough of the egg mixture to cover the crab in the second dish. Bake until the quiche(s) is set, about 45 minutes.