Crab and Pumpkin Quiche

I was meaning to post this recipe a while ago. This is a delicious recipe which I made for the GAPS diet we are currently doing. This quiche is excellent in this Parmesan and Pumpkin Seed Crust. My Uncle caught these crabs himself off of Whidbey Island. This recipe is especially fantastic with fresh wild crab caught by someone you know!

Makes one 9″ quiche

  • 1/2 crab’s meat (or use 1 tin crab)
  • 1/4 roasted pumpkin diced (I had leftover roasted pumpkin, which was lucky because this is a great combination!)
  • 6 eggs
  • 1/2 c home-made yogurt
  • 1t salt
  • pinch of pepper
  • 1/2 – 1 c zucchini, grated
  • 2 toes of garlic, minced or mashed
  • 1/2 – 1 c cheddar cheese, grated

Make a crust (I really liked the Parmesan-Pumpkin seed crust, recipe here), but feel free to make your own favorite crust. If you are using the pumpkin seed crust, let it cook for about 5-10 minutes before adding the filling.

Beat the eggs, I added about a 1/2 cup of stock I had, but this isn’t necessary. Add in the seasoning. Mix in the crab and zucchini. Scatter the pumpkin over the crust and pour the eggy mixture over it. Top it with the cheddar cheese.

Bake for about 10- 15 minutes at about 350 degrees F (my oven temperature doesn’t work at all so I can’t be sure of the exact temperature, but this is around the usual temperature quiches are baked at.

What a fantastic meal! Serve it with pickles or with some saurkraut.

A view from the beach were my crab was caught on Whidbey Island.

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