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Skinny Crab Quiche Recipe
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Skinny Crab Quiche Recipe

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Crabmeat, zucchini, cheddar cheese and green onions flavor this savory crustless quiche. I take this to potlucks, cut into appetizer-size slices. As a diabetic, I know there will be at least one dish there I can eat guilt-free. —Nancy Romero, Clarkston, Washington
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES: 6 servings

Ingredients

  • 1 can (6 ounces) crab
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 1/2 cup shredded zucchini
  • 1/3 cup chopped green onions
  • 1-1/2 cups egg substitute
  • 1 can (12 ounces) fat-free evaporated milk
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon salt-free lemon-pepper seasoning
  • Dash paprika

Nutritional Facts

1 slice: 223 calories, 9g fat (5g saturated fat), 50mg cholesterol, 736mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat-free milk.

Directions

  1. In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika.
  2. Bake, uncovered, at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Originally published as Skinny Crab Quiche in Light & Tasty February/March 2004, p43

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Skinny Crab Quiche

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
hkpepin User ID: 3030797 258554
Reviewed Dec. 24, 2016

"We really liked the flavors of this dish. It ended up taking longer to cook than the directions called for, but it still turned out worth the wait. My son devoured his piece! I followed the recipe, other than the paprika, which I would add next time as it was simply an oversight on my part."

MY REVIEW
Marymakin User ID: 7094389 53460
Reviewed Mar. 8, 2013

"<p>Delicious! Great flavor for a light dish. I added a little more zucchini and green onions but other wise followed the recipe. Had to cook 3 extra minutes (33 minutes total). Using whole eggs took 7 eggs.</p>"

MY REVIEW
samplethis User ID: 6684222 60729
Reviewed Feb. 28, 2013

"Very good! I did bake about 10 minutes longer since I used egg whites. Came out crispy on top and delicious."

MY REVIEW
keheine User ID: 2097002 51410
Reviewed Feb. 27, 2013

"I want to know how many eggs do I use if I don't use an egg substitute ?"

MY REVIEW
sbuffman User ID: 1497756 90586
Reviewed Apr. 11, 2009

"A+++ Soooooo good!!!!"

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