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Skinny Crab Quiche

 Skinny Crab Quiche
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
6 ServingsPrep: 15 min. Bake: 25 min. + standing


  • 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


  • 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.
  • 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,

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Skinny Crab Quiche (continued)

Nutritional Facts: 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat-free milk.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.