Crustless Crab Quiche

Crustless Crab Quiche

3 Reviews
From: EatingWell Magazine, March/April 1996

Here is an EatingWell take on a favorite seafood brunch dish that's usually dripping with saturated fat. Our version gets its richness from cottage cheese and yogurt, with a small amount of real Parmesan and Cheddar. We find that using just a little of a great-tasting cheese goes a long way in creating a full flavor.

Ingredients 6 servings

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  • 2 teaspoons extra-virgin olive oil, divided
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 12 ounces mushrooms, wiped clean and sliced (about 4½ cups)
  • 2 large eggs
  • 2 large egg whites
  • 1½ cups low-fat cottage cheese
  • ½ cup low-fat plain yogurt
  • ¼ cup all-purpose flour
  • ¼ cup freshly grated Parmesan cheese
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 ounces cooked lump crabmeat, (fresh or frozen and thawed), drained and picked over (about 1 cup)
  • ½ cup grated sharp Cheddar cheese, (2 ounces)
  • ¼ cup chopped scallions


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes. Add to the bowl with the onion mixture.
  3. Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth. Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula. Pour into the prepared baking dish.
  4. Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes. Let stand for 5 minutes before serving.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 245 calories; 10 g fat(4 g sat); 2 g fiber; 14 g carbohydrates; 27 g protein; 35 mcg folate; 114 mg cholesterol; 7 g sugars; 1,028 IU vitamin A; 29 mg vitamin C; 234 mg calcium; 1 mg iron; 670 mg sodium; 358 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Calcium (23% dv), Vitamin A (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1½ lean meat, 1 high-fat meat

Reviews 3

April 18, 2016
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By: EatingWell User
Like the old Bisquick Quiches This was easy to put together, and adaptable. I used leeks and red peppers, no mushrooms. Many reviewers said it lacked flavor, but I think the critical missing ingredient was SALT. Even though the cheeses have salt, 1/4 tsp. was inadequate. My main complaint is that it had a bread like texture, using the 1/4 cup flour, very few eggs (thus not very eggy) - so it tasted like a Bisquick type quiche. Personally, I like something more authentic than this. Overall, meh. Pros: Easy, adaptable, moderately tasty Cons: Bread like texture, rather than eggy
November 03, 2015
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By: EatingWell User
crustless Crab quiche My family liked this a lot. I think even better then crab cakes in some ways. Would serve to company any day. Good for any meal of the day too. Pros: easy to do -came out beautifully Cons: NULL
February 18, 2013
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By: bolger.amyh
Richness of Crab quiche belies healthfulness This crustless crab quiche came together in a snap. I followed the recipe nearly exactly: I used dungeness crab from Costco; a mix of orange, yellow and red baby bell peppers; one thinly-sliced large leek in place of the onion; low-fat Greek yogurt; and fat-free small curd cottage cheese. Baby portabellas added dimension to the flavor profile, as did extra-sharp cheddar. Baking time for me was 55 minutes. The result was creamy and full-flavored. This looks as yummy as it tastes, especially with a little sweet paprika on top added just before serving. I brought this to my book group potluck, and everyone raved. Serve it with a green salad for a healthy, memorable meal. Even my 14 year old liked this! Pros: Rich, flavorful, great texture, healthy, company-worthy Cons: None - this recipe is a keeper!
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