crustless crabmeat quiche

• 2 tablespoons unsalted butter
• 3 Belgian endive, cleaned and minced
• salt
• freshly ground white pepper
• 1 cup fresh crabmeat
• 3 large eggs
• 34 cup all-purpose flour
• 2 cups milk
• 1 dash hot sauce

1. in a large skillet, melt butter over high heat.
2. Add endive, with salt and pepper to taste, and saute for 4 minutes.
3. Remove from pan and chill.
4. Preheat oven to 450 F.
5. Butter a 9-inch pie plate or quiche pan without a removable bottom.
6. Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate.
7. Add the endive.
8. In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined.
9. Pour over the crabmeat and endive and bake for 35 minutes.
10. Serve hot or warm.

unsalted butter, endive, salt, freshly ground white pepper, fresh crabmeat, eggs, flour, milk, hot sauce

Taken from www.food.com/recipe/crustless-crabmeat-quiche-70401 (may not work)