Same goes for this recipe. Eliminate the pie shell for low carb. Use oil
spray on pan, and change to
low, no fat for cheese, milk, etc. if you prefer. You can also divide to
reduce the servings. From America's Test Kitchens.

The center of the quiche will be surprisingly soft when it comes out of the
oven, but the filling will continue to set (and sink somewhat) as it cools.
If the pie shell has been previously baked and cooled, place it in the
preheating oven for about five minutes to warm it, taking care that it does
not burn. Because ingredients in the variations that follow are bulkier, the
amount of custard mixture has been reduced to prevent overflowing the crust.
Pick through the crabmeat carefully to remove any bits of shell.

Serves 8 8 ounces cooked crabmeat (1 cup)
2 tablespoons chopped fresh chives
2 large eggs
2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
2 tablespoons dry sherry
pinch cayenne pepper
1 9- inch partially baked pie shell (warm), baked until light
golden brown, 5 to 6 minutes, see related recipe




1. Adjust oven rack to center position and heat oven to 375 degrees.
Toss cooked crabmeat with chives and set aside. Meanwhile, whisk all
ingredients except crabmeat and chives in medium bowl.

2. Spread crabmeat tossed with chives evenly over bottom of warm pie
shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below
crust rim. Bake until lightly golden brown and a knife blade inserted about
one inch from the edge comes out clean, and center feels set but soft like
gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at
room temperature.