Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

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

5 5

Very tasty dish, easy to make and quite economical too. I used grated Edam cheese and red onion. Thanks for posting.

5 5

I was apprehensive about this, but it was very yummy! I sauteed the onions in 1/4 tsp. of butter before I put them in the crab mixture. I also added a little Old Bay and some cayenne for some kick. It turned out great and I will definitely make it again.

4 5

Deliciously light.
I altered the recipe slightly. I used green onions because I had some I needed to use and added a cup of thawed chopped spinach because my family doesn't believe it's a quiche without spinach. :o). Also, since I added in the spinach I threw in another egg.
The only change I'd like to try in the future would be to add a pinch of old bay seasoning to the crab mixture.
All in all, it's a wonderful weeknight meal when served with a salad on the side.