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This crustless crab quiche with asparagus is simply delicious and so easy to make! With lumps of real crab meat, it’s a great dish to enjoy any time of day.

Slice of Crustless Crab Quiche on a plate

Who says you can only eat eggs for breakfast? This crustless crab quiche with asparagus is absolutely delicious for any meal of the day!

By eliminating the crust, this quiche becomes incredibly simple to prepare. Just mix the ingredients and bake.

It also uses crisp asparagus and fresh lump crab for a flavorful, satisfying recipe that will keep you coming back for more.

So whether you’re preparing a dish for brunch or just want a tasty recipe that will leave you with leftovers you can enjoy throughout the week, definitely give this hearty quiche a try!

How to make crustless crab quiche with asparagus

Many people assume that quiche is a complicated dish that’s hard to get right. In reality, this quiche is so easy to prepare!

Ingredients for the quiche on a countertop

Step 1: Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray and set aside.

Step 2: In a large bowl, whisk together the eggs and egg substitute.

Step 3: In a medium bowl, whisk together the baking mix and half and half.

Step 4: Add the baking mixture to the egg mixture and whisk until smooth.

Wet ingredients being whisked in a bowl

Step 5: Stir in the cooked and chopped asparagus, cheese, minced onion, salt, and pepper.

Asparagus, cheese, and onion being whisked into the wet ingreients

Step 6: Gently stir in the crab, taking care not to break up the lumps.

Crab being added to the mix

Step 7: Pour the mixture into the prepared pie plate.

Quiche ready to go in the oven

Step 8: Bake for 45-50 minutes or until the center is set.

Step 9: Remove from the oven and set the pie pan to cool on a wire rack for 15 minutes before cutting into wedges.

Cooked quiche on a table

Cut into 8 slices and dig in!

Nutrition for this recipe

This easy, satisfying dish is also highly nutritious. It’s high in protein, packed with vitamins and minerals, and low in carbs!

Wondering whether you can use imitation crab in place of the jumbo lump crab? In theory, sure… but I highly recommend using the real thing if you can.

Imitation crab is higher in carbs due to the sugar and starch added to it. It’s also lower in nutrients and protein. That’s why I always opt for real crab.

If you’re watching your cholesterol, you can omit the whole eggs and use 1½ cups total of egg substitute.

Storage

Quiche is a fantastic meal to prepare in advance. It can provide delicious breakfasts, lunches, and dinners all throughout the week!

Leftover quiche can be stored covered in the refrigerator for up to 5 days. Slices will reheat very well in the microwave — they actually taste even better the next day!

Slice of quiche on a plate with a fork

Other delicious crab recipes

Have some more jumbo lump crab that you need to use? Good news: there are so many tasty ways to enjoy this ingredient! Here are a few of my favorite crab recipes that I know you’ll enjoy:

You can also take a look at this roundup of low-carb seafood recipes for more inspiration.

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Crustless Crab Quiche with Asparagus

5 from 1 vote
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This crustless crab quiche with asparagus is simply delicious and so easy to make! With lumps of real crab meat, it's a great dish to enjoy any time of day.
Author: Diabetic Foodie
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients 

  • 3 large eggs
  • ¾ cup egg substitute
  • ½ cup low-fat buttermilk baking mix
  • ¾ cup fat-free half and half
  • 1 cup asparagus, (cut into 1-inch pieces and cooked until crisp-tender)
  • 1 cup shredded Swiss cheese, (low-sodium)
  • 1 tablespoon onion, (finely minced)
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • 12 ounces jumbo lump crab, (picked over to remove all shell)

Instructions

  • Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray and set aside.
  • In a large bowl, whisk together the eggs and egg substitute.
    3 large eggs, ¾ cup egg substitute
  • In a medium bowl, whisk together the baking mix and half and half.
    ½ cup low-fat buttermilk baking mix, ¾ cup fat-free half and half
  • Add the baking mixture to the egg mixture and whisk until smooth.
  • Stir in the cooked and chopped asparagus, cheese, minced onion, salt, and pepper.
    1 cup asparagus, 1 cup shredded Swiss cheese, 1 tablespoon onion, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper
  • Gently stir in the crab, taking care not to break up the lumps.
    12 ounces jumbo lump crab
  • Pour the mixture into prepared pie plate.
  • Bake for 45-50 minutes or until the center is set.
  • Remove from the oven and set the pie pan to cool on a wire rack for 15 minutes before cutting into wedges.

Notes

This recipe is for 8 servings.
If possible, use jumbo lump crab rather than high-carb imitation crab.
Leftovers can be stored covered in the refrigerator for up to 5 days. Slices will reheat well in the microwave.

Nutrition Info Per Serving

Nutrition Facts
Crustless Crab Quiche with Asparagus
Serving Size
 
1 slice
Amount per Serving
Calories
183
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
15
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
135
mg
45
%
Sodium
 
354
mg
15
%
Potassium
 
0
mg
0
%
Carbohydrates
 
9
g
3
%
Fiber
 
0
g
0
%
Sugar
 
2
g
2
%
Protein
 
19
g
38
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
9
g
* Percent Daily Values are based on a 2000 calorie diet.