My Crab And Veggie Crustless Quiche Recipes

CRUSTLESS CRAB QUICHE

Crustless Crab Quiche image

"I created this recipe as a low-carb breakfast for my husband and me," shares Madonna Cooper of Kansas City, Kansas. "It's fluffy and flavorful, and it cuts well, too."

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

4 eggs, lightly beaten
3 fresh asparagus spears, cut into 1/2-inch pieces
1/2 cup lump crabmeat
1/4 cup shredded Swiss cheese
1/4 cup 4% cottage cheese
2 tablespoons chopped green onion
1 teaspoon Dijon mustard
Dash ground nutmeg

Steps:

In a small bowl, combine all ingredients. Transfer to a 7-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 264 calories, Fat 15g fat (6g saturated fat), Cholesterol 469mg cholesterol, Sodium 455mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

SKINNY CRAB QUICHE

Skinny Crab Quiche image

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

Provided by Taste of Home

Categories Brunch Dinner Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 can (6 ounces) crab
1-1/2 cups 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

Steps:

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° until a knife inserted in the center comes out clean, 25-30 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 223 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 736mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CRUSTLESS CRAB QUICHE

Crustless Crab Quiche image

This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same.

Provided by its_me_susan

Categories Savory Pies

Time 45m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces imitation crabmeat, chopped
1 cup low-fat cheddar cheese, shredded
1 cup onion, chopped
4 large eggs (I use Egg Beaters)
1 cup evaporated skim milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 dash paprika

Steps:

Preheat oven to 400 degrees (375 degrees for glass plate).
Spray a 9" pie plate with non-stick spray.
Combine chopped crab, onion and cheese.
Press into pie plate.
Beat together remaining ingredients except paprika and pour over the crab.
Sprinkle with paprika.
Bake 30 minutes.

CRUSTLESS VEGETABLE QUICHE

Crustless Vegetable Quiche image

I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.

Provided by Stuuuaaart

Categories Breakfast

Time 25m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 red pepper, finely chopped
6 broccoli florets, chopped
1 small zucchini, chopped
5 ounces American cheese or 5 ounces provolone cheese
6 eggs
1 teaspoon oil
salt and pepper

Steps:

Sautee veggies in oil until tender.
Remove veggies and allow to cool.
Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
Spray glass pie plate with cooking spray.
Pour half of the egg mixture in pie plate.
Add the cheese slices.
Top with remaining egg mixture.
Bake at 350 degrees for 15-17 minutes.

VERY VEGGIE CRUSTLESS QUICHE

Very Veggie Crustless Quiche image

I threw this together and thought it was FABULOUS! It would be easy to mix and match vegetables in this one. I didn't measure anything when I made it so these are educated guesses :o)

Provided by SweetySJD

Categories Breakfast

Time 1h5m

Yield 1 quiche, 4-5 serving(s)

Number Of Ingredients 12

Ingredients

8 stalks asparagus
1 cup broccoli floret
1 cup mushroom
2 cups fresh spinach
3/4 cup colby-monterey jack cheese
5 eggs
1 tablespoon yellow mustard
1/4 cup milk
1/4 cup flour
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut asparagus into 2-inch sections.
Steam the broccoli and asparagus until it's a little soft (not soggy) and put it in a lightly greased deep-dish pie pan.
Sprinkle the cheese over the veggies.
Next steam the mushrooms and spinach until slightly wilted (you could sautee it too). Put it on top the cheese.
Put the rest of the ingredients in a blender (I used my magic bullet) and blend until smooth.
Pour egg mixture over veggies. I poked a knife into the veggies in a few places just to make sure the egg gets down in there - it doesn't have to be completely mixed together.
Bake at 375 degrees for about 40 minutes. Let sit about 10 minutes before serving.

Nutrition Facts : Calories 249.5, Fat 13.8, SaturatedFat 6.5, Cholesterol 285.4, Sodium 547.7, Carbohydrate 14.6, Fiber 3.2, Sugar 2.6, Protein 18.8