Hi, everyone!! I am very excited to share a guest post with you all from my friend, former neighbor, fellow food blogger and moreover food lover! Nicki Pendelton-Wood is certainly a force to be reckoned with in the Nashville and Southern food writing world. She has reviewed and edited cookbooks for many years and now has her very own cookbook Southern Cooking for Company that highlights some of the most fantastic southern recipes from foodies all over the South. I am working hard to bring you more delicious recipes this year and this recipe from Nikki’s cookbook certainly takes the cake…..crabcake that is. I can’t wait to make this quick, easy & most of all delicious Quick & Easy Crustless Crabcake Quiche. Please join me in welcoming Nicki to High Heels to Hot Wheels.
“I’m so pleased to be blogging for my friend and former neighbor! So nervous–her posts are short and peppy, and mine are…well, let’s hope short and peppy.
The cookbook project that’s consumed two years of my life is in the hands of the editor, almost ready for printing! Collecting recipes for Southern Cooking for Company was challenging and exciting. I loved hearing and telling the contributor’s cooking stories.
Sometime I even lived their stories alongside them. One contributor had a family medical situation that forced her to abandon development of a crabcake quiche. The book deadline came and went before she could act on her inspiration.
The notion of crab cakes sunk into whipped eggs and cream just wouldn’t leave my head. I loved her great idea for a quick and memorable brunch!
When a freezer clean-out turned up three leftover crab cakes, I used her inspiration to make a crustless quiche thrown together from the various dairy products in the refrigerator. I microwaved the quiche—I’ve been all up in the microwave for the past year, and it can do so much more than reheat coffee and leftovers.
While you could absolutely bake this quiche in the oven (and in a crust, if you love pie crust), try it in the microwave–it’s the best, once you get the hang of it.
And how did it turn out? Silky in texture from the ricotta, with just enough crab cake flavor. And ready in 19 minutes!”
Thanks again, Nicki for sharing your delicious food with us! Come back soon and maybe just maybe she will share a copy of her cookbook with us for a giveaway!
A quick and easy recipe from Nicki Pendleton-Wood's Southern Cooking for Company cookbook.
- 3 or 4 eggs (depending on the size of the dish)
- 1/2 cup half-and-half
- 1/2 to 1 cup ricotta or cottage cheese (depending on the size of the dish)
- 1/4 cup sliced green onion or chives
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- Pinch of cayenne (optional)
- 3 or 4 prepared crab cakes
- Combine the eggs, half-and-half, ricotta cheese, green onion, flour, salt, pepper and cayenne in a blender and process until well blended. Transfer to a microwave-safe bowl and microwave at 40% power for 4 minutes, stirring every 1 to 2 minutes until the egg mixture is heated through and slightly thickened.
- Arrange the crab cakes in an 8-inch microwave-safe glass pie plate. Pour the egg mixture over the crab cakes. Set the dish on an inverted plate or saucer. Microwave at 40% for 16 minutes (and up to 20) until the center is set but not dry. If your oven doesn't have a carousel, rotate the plate or dish every 2 to 3 minutes. Let stand 5 minutes to finish cooking and firm up.
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