Puffed to perfection, these cute cupfuls of quiche wear jaunty crust like pastry toppers (Diabetic Friendly!).
Upside-Down Crab Quiche Recipe
Upside-Down Crab Quiche
Nonstick cooking spray
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
½ cup light sour cream
½ cup fat-free milk
¼ tsp. black pepper
1 (6oz.) can lump crabmeat, drained, flaked, and cartilage removed
1/3 cup bottled roasted red sweet peppers, drained and chopped
2 Tbsp. snipped fresh Italian (flat-leaf) parsley
1 recipe pastry cutouts (below)
Preheat oven to 325 F. Coat six (6) 6 oz. custard cups or ramekins with cooking spray. Set aside. In a large bowl whisk together eggs, sour cream, milk and black pepper. Stir in crabmeat, roasted peppers and parsley.
Divide egg mixture among prepared custard cups. Place cups on a baking sheet. Bake for 30 to 35 minutes or until a knife inserted in center comes out clean. Remove from oven.
Meanwhile, prepare pastry cutouts. Place cutouts on a baking sheet. When quiches are done baking, increase oven temperature to 450 F. Bake pastry cutouts for 8 to 10 minutes or until tops are lightly browned. Place each baked cutouts on top of a quiche. Let stand for 10 minutes before serving.
Pastry Cutouts: In a medium bowl stir together ¼ cup all-purpose flour, 2 tablespoons whole wheat pastry flour, and a dash of salt. Using a pastry blender, cut in 1 ½ tablespoons chilled vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 teaspoon cold water at a time, until all the flour mixture is moistened (about 3 to 4 teaspoons cold water total). Form dough into a disk. On a lightly floured surface roll dough from center to edges to 1/8 inch thick. Using 3 to 4 inch cookie cutters, cut out dough into six shapes. Brush cutouts with a mixture of 1 tablespoon refrigerated or frozen egg product, thawed, and 1 tablespoon water.
(Recipe for Upside-Down Crab Quiche came from Holiday Diabetic Recipes, October 29, 2013)
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