I made a batch of Galveston Crab Dip this week and had this idea to put some into a breakfast quiche, along with some bacon to smooth it out. Mmmmm. Came out great! This is OK for Induction. I thought I would name this dish in honor of my husband, who is usually crabby when I put many unusual ingredients (like seafood) into his morning eggs. He actually LIKED this! But I’m leaving the name as it stands. 🙂
If you don’t have or want to make up the dip first, just use 1/3 c. crab meat and 1 oz. cream cheese, with a splash of white wine (if not still on Induction) and it’ll be fine. 🙂
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5 slices bacon, coarsely chopped
3 oz. onion, chopped
½ c. Galveston Crab Dip
5 eggs, beaten
2 oz. heavy cream
Bacon grease that cooks out of the bacon (about 3 tsp.)
DIRECTIONS: Preheat oven to 350º. Chop bacon and brown over med-high heat until quite brown. Add onion and saute until onion is tender. Place onion-bacon mixture in quiche pan, along with the grease. Rub some of the grease up on the sides of the pan, too, to grease it well. Dot top of mixture with the cream cheese crab dip. Beat eggs and cream together in bowl and pour evenly over the top. Pop into preheated 350º oven for about 15 minutes or until center is set.
NUTRITIONAL INFO: Makes 6 servings, each contains:
14 g fat
2.17 g carbs, .3g fiber, 2.05 g NET CARBS
7.5 g protein
216 mg sodium