Hi there! Welcome to my kitchen. Today, we’re making something that’s easy, delicious, and a little fancy: Crustless Crab Quiche Bites. Think of them as the bite-sized version of a classic French quiche—minus the crust. Why skip the crust? Two reasons: fewer carbs and more focus on the creamy, cheesy filling (a win-win, right?).
I came up with this recipe because I love how versatile quiches are. They can be breakfast, a snack, or even a party appetizer. And if you love seafood, these little bites of crab-packed goodness will quickly become your new go-to. Bonus: they’re super simple to make! Let’s get started.
Quick Look at the Recipe
Prep & Cook Time
- Prep: 10 minutes
- Bake: 30-35 minutes
- Total: About 40 minutes
Yield
Makes 24 mini quiche bites, perfect for sharing—or meal prepping! Want to make one big quiche instead? Just pour everything into a 9-inch pie dish and bake for 40-45 minutes.
Skill Level
Beginner-friendly! You don’t need fancy tools or chef-level skills. If you can whisk and scoop, you’re good to go.
What You’ll Need
- A 24-slot mini muffin tin
- Mixing bowls
- A whisk
- Nonstick spray
- (Optional) A cookie scoop for easy filling
Don’t have a mini muffin tin? Use a regular muffin tin (adjust bake time) or go for the pie dish option. It’s flexible!
Ingredients You’ll Need
The Essentials:
- 2 large eggs (beaten)
- ½ cup mayonnaise
- ½ cup whole milk
- 2 tablespoons flour
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- A pinch of pepper
- ½ teaspoon sriracha sauce (optional for a little kick)
- 1 cup shredded Swiss cheese
- 6 ounces lump crab meat (or imitation crab)
- 4 scallions, chopped
Substitutions & Swaps:
- Crab Meat: Fresh is best, but imitation works too. Feeling fancy? Try crab legs.
- Swiss Cheese: Gruyère or sharp cheddar adds a different vibe.
- Sriracha: Swap for Tabasco if you wish—or skip it if spice isn’t your thing.
- Flour: Use almond flour or cornstarch for gluten-free.
Step-by-Step Instructions
1. Preheat That Oven
Set the oven to 350°F (175°C). Then coat your mini muffin tin with nonstick spray so nothing sticks.
2. Make the Mixture
Grab a bowl. Whisk together the eggs, mayo, milk, flour, Worcestershire, salt, pepper, and sriracha (if using). Mix until it’s smooth.
Now, stir in the Swiss cheese, crab, and scallions. The batter should be creamy and packed with goodies.
3. Fill the Muffin Tin
Scoop the mixture into your muffin tin. Fill each slot about three-quarters full—they’ll puff up slightly as they bake.
4. Time to Bake
Pop the tin into the oven and bake for 30-35 minutes. How do you know they’re done? The edges will be golden, and a toothpick inserted into the center should come out clean.
Quick tip: If the tops are browning too fast, cover the tin loosely with foil for the last 10 minutes.
5. Cool & Enjoy
Let the quiche bites cool in the tin for about 10 minutes. Carefully pop them out with a small spatula or knife. Serve them warm, or let them cool to room temperature. Either way, they’re delicious!
Fun Ways to Customize
Get Creative:
Diet-Friendly Options
- Gluten-free? Use almond flour.
- Keto? Swap milk for heavy cream and skip the flour.
- Vegetarian? Replace crab with sautéed mushrooms or spinach.
Spice It Up (or Tone It Down)
- Want heat? Add extra sriracha or red pepper flakes.
- Prefer mild? Leave out the spice.
Everyday vs Fancy
- Everyday: Use imitation crab and Swiss cheese.
- Fancy: Go for fresh crab and Gruyère.
Seasonal Add-Ins
- Spring: Fresh herbs like dill.
- Fall: Try roasted red peppers or caramelized onions.
Serving & Storage Tips
How to Serve
- Arrange them on a platter with a sprinkle of fresh parsley or dill.
- Pair them with a side salad or fresh fruit for a complete brunch.
Storing Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer first, then transfer to a freezer bag. Reheat straight from frozen at 325°F (160°C) for about 10 minutes.
Reheating
- For the best texture, use the oven. Heat at 300°F (150°C) for about 5 minutes.
- In a rush? Microwave on low for about 20 seconds.
And there you have it! These Crustless Crab Quiche Bites are easy, versatile, and packed with flavor. Whether you’re meal prepping or hosting a brunch, they’re a sure hit. Let me know how yours turn out—happy cooking!
PrintCrustless Crab Quiche Bites
These Crustless Crab Quiche Bites are the perfect blend of creamy, cheesy, and savory goodness. Bite-sized and packed with tender crab meat and scallions, they’re ideal for brunch, parties, or a quick snack. Plus, they’re low-carb and incredibly easy to make!
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 24 mini bites 1x
- Category: Appetizer, Breakfast
- Cuisine: American
Ingredients
- 2 large eggs, beaten
- ½ cup mayonnaise
- ½ cup whole milk
- 2 tablespoons flour
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- Pinch of pepper
- ½ teaspoon sriracha sauce (optional)
- 1 cup shredded Swiss cheese
- 6 ounces lump crab meat (or imitation crab, torn into small pieces)
- 4 scallions, diced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Generously coat a 24-slot mini muffin tin with nonstick spray.
- Mix Ingredients: In a large bowl, whisk together the eggs, mayonnaise, milk, flour, Worcestershire sauce, salt, pepper, and sriracha until smooth. Fold in the shredded Swiss cheese, crab meat, and diced scallions.
- Fill Muffin Tin: Evenly distribute the mixture into the muffin tin slots using a spoon or cookie scoop. Fill each slot about three-fourths full to allow room for puffing.
- Bake: Bake for 30-35 minutes until the edges are golden and puffed. To check doneness, insert a knife into the center of one bite—it should come out clean. If edges brown too quickly, tent with foil during the last 10 minutes.
- Cool & Serve: Let the quiche bites cool in the tin for about 10 minutes before carefully removing them with a small spatula or knife. Serve warm or at room temperature!
Notes
Serving Suggestions
- Garnish with fresh parsley or dill for added flair.
- Pair with a crisp green salad or fresh fruit for a complete brunch spread.
Tips & Tricks
- Use room-temperature eggs for smoother mixing.
- Imitation crab works great if fresh lump crab isn’t available.
- A cookie scoop makes portioning quick and mess-free.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a preheated oven at 300°F (150°C) for ~5 minutes or microwave on low power for ~20 seconds per bite.
- To freeze, place cooled bites on a baking sheet until firm, then transfer to a freezer-safe bag or container. Reheat directly from frozen at 325°F (160°C) for ~10 minutes.
