Crustless Crab Quiche

March/April 1996, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (28 votes)

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.

Crustless Crab Quiche

2 Reviews for Crustless Crab Quiche

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.

easy to do -came out beautifully
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!

Rich, flavorful, great texture, healthy, company-worthy

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