Ingredients for Crustless Crab Spinach Quiche Casserole
- 4 slices bacon
- 1 cup shredded cheddar cheese
- Ricotta Cheese
- Feta Cheese
- Crab Claw Meat
- 2 large eggs
- Thyme
- Parsley
- Onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- White Mushrooms
- Fresh Spinach
- 1 tablespoon olive oil (plus more if needed)
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How to Make Crustless Crab Spinach Quiche Casserole
- Cook 4 slices of bacon until crisp. Remove from pan and crumble, setting aside.
- In a large bowl, combine 1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry), 1 cup shredded cheddar cheese, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 large eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 cup cooked and crumbled bacon. Mix thoroughly.
- Set aside the spinach and cheese mixture.
- In a separate pan, sauté 8 ounces of sliced mushrooms in 1 tablespoon of olive oil until almost tender. Add the thawed and squeezed spinach and cook until heated through. You may need to add more oil as the mushrooms cook.
- Gently fold the cooked mushroom and spinach mixture into the spinach and cheese mixture.
- Add 1 cup of lump crab meat to the mixture and stir gently to combine.
- Pour the mixture into an 8x8 inch greased casserole dish.
- Bake at 350°F (175°C) for 60-70 minutes, or until the top is golden brown and the center is set. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
8g
Fat
67g
Carbs
2g
