Crustless Crab Quiche
Recipe: #3820
January 02, 2012
Categories: Breakfast, Crab meat, Cheese, Cheddar, Eggs, Brunch Oven Bake, Diabetic, High Fiber, Low Calorie, Low Carbohydrate, Quiche, more
"Crustless quiche was a new adventure for me when we started having to do ulta-low-carb meals, but it turns out quiche lends itself quite well to having no crust. I always use a glass pie plate and have never had an issue with it falling apart. Sometimes for variety I will crush 3/4 cup french fried onions (the ones in the can) and spread them in the bottom for a sort-of crust. Then I'll also top it with about 1/4 cup the last five minutes of baking."
Ingredients
Nutritional
- Serving Size: 1 (165.2 g)
- Calories 253.4
- Total Fat - 18.3 g
- Saturated Fat - 12.1 g
- Cholesterol - 159.2 mg
- Sodium - 538.8 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 0.4 g
- Sugars - 5.6 g
- Protein - 14.9 g
- Calcium - 333.3 mg
- Iron - 1 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375F; coat a 9-inch deep-dish glass pie plate with cooking spray.
Step 2
Heat olive oil in a medium skillet; saute onion and garlic until tender, about 5 minutes.
Step 3
Combine crab, onion mixture and cheese in a bowl, then press into prepared pie plate.
Step 4
Beat together remaining ingredients except paprika and pour over crab mixture.
Step 5
Sprinkle top with paprika; bake for 30 minutes or until a knife inserted near the center comes out clean.
Tips
No special items needed.