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Crab Mini Quiches

Crab Mini Quiches


3 large eggs
1 cup fat-free evaporated milk 
8 ounces fresh white crabmeat, drained and flaked 
4 scallions, minced 
1/2 cup roasted red bell pepper, drained and chopped 
2 ounces aged Gruyere cheese, shredded 
1/2 teaspoon grated lemon zest 
1/2 teaspoon seafood seasoning, such as Old Bay 
Pinch ground nutmeg 


Preheat oven to 350°F. Spray 6 (8‑ounce) ramekins or custard cups with nonstick spray. Whisk together eggs and milk in a large bowl until blended. Add crabmeat, scallions, roasted red pepper, cheese, lemon zest, seafood seasoning, and nutmeg, until well combined. Evenly divide the filling among the ramekins.

Place the ramekins on a baking sheet and bake until puffed and golden, about 30 minutes. Let stand for 10 minutes before serving to allow juices to settle.

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10 minutes

Prep Time

30 minutes

Cook Time

Nutrition Facts

Serving Size 1 ramekin
Calories 160        
Fat 6 g
Sat Fat 2.5 g
Trans Fat 0 g
Cholesterol 150 mg
Sodium 360 mg
Carbohydrate 7 g
Fiber 1 g
Protein 17 g
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