crustless crabmeat quiche

1. 1

   in a large skillet, melt butter over high heat.

2. 2

   Add endive, with salt and pepper to taste, and saute for 4 minutes.

3. 3

   Remove from pan and chill.

4. 4

   Preheat oven to 450 F.

5. 5

   Butter a 9-inch pie plate or quiche pan without a removable bottom.

6. 6

   Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate.

7. 7

   Add the endive.

8. 8

   In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined.

9. 9

   Pour over the crabmeat and endive and bake for 35 minutes.

10. 10

    Serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.