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Skinny Crab Quiche Recipe

Skinny Crab Quiche Recipe

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 YIELD: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

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.

Nutritional Facts

One slice equals 223 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 736 mg sodium, 10 g carbohydrate, 0.55 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat-free milk.

Reviews for Skinny Crab Quiche

Sort By :
MY REVIEW
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
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
Reviewed Feb. 27, 2013

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

MY REVIEW
Reviewed Apr. 11, 2009

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

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Wine Pairings

Light-Bodied White Wine

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