Imagine a spicy, decadent hot crab dip. Now imagine a creamy, soft, crusty quiche. Ok, stay with me. Imagine combining the two. Two words: freaking delicious.Â I won’t pretend this dish is at all healthy- it’s not. But, it is slightly lightened up and it’s good. I mean, crazy good. I was pretty surprised how good considering I came up with this recipe and it was my first attempt at it. I was pretty sure it was going to fail, but it totally didn’t (and I’ve made it multiple times now, and each time, delicious).
I subbed the usual 6 eggs in a quiche with a mix of eggs and egg whites, and the usual 2 cups of heavy cream (seriously!) with one cup evaporated milk. The other dairy ingredients are light too, so although there is a bit of fat content, it’s much less than the usual quiche. You can also try this with non-fat evaporated milk, which should work as well.
Go, make this, now. It’s seriously that good. It’s four for Glenn Coco good. Then, report back with your findings, which, my espn tells me will be “yum.”
Chipotle Crab Dip Quiche
1 9-inch piecrust
3 Egg Whites
1 cup evaporated milk
2 6oz cans lump crabmeat drained, or 8 oz fresh crabmeat
4 oz lightened sharp white cheddar plus 1/4 cup grated
2 1/2 oz reduced fat cream cheese
2 tablespoons light mayo
2- 3 large pieces chipotle chili in adobe
1/2 cup thinly sliced onion
1/3 cup finely diced celery
1/2 cup diced red pepper
1/2 teaspoon salt
Fresh ground pepper
Preheat your oven to 375Â°.
Line your pie crust with foil and bake for 12 minutes covered, three minutes uncovered. Remove from oven and let cool. Turn down the oven to 325Â°.
Heat one tablespoon oil in a pan on medium low heat. Chop your onion into thin, medium length strips and add to the pan. Cook about 7-10 minutes until beginning to brown. Add the diced celery and diced red pepper and cook about 12 minutes, until browning and tender. Set aside and let cool.
Cut the cheese into smaller cubes. Pulse the cheese in a food processor with the cream cheese and mayo till almost smooth. Add in the chilies, starting with one. Add 1-2 more chilies depending on desired heat (taste after each chili) and pulse until creamy. Add the crab meat and pulse until combined. If you’re using fresh crab meat, you can remove the mixture at this point and stir in the crab to retain the texture.Â You can make this mixture up to a day before. Cover and refrigerate, remove at least 20 minutes before so it comes to room temperature.
Whisk the eggs in a large bowl. Whisk in the evaporated milk and sprinkle with salt and freshly ground pepper. Stir in the crab meat mixture and cooled onion, pepper and celery . Pour the filling into the prepared pie shell and carefully transfer to the oven.
Bake for 30-45 minutes, until golden brown. Once the outside is set and pie is golden, remove from oven and let cool.
Serve at room temperature. (You can serve this hot but it probably won’t set in the middle.)