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Crustless Crab and Asparagus Quiche
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Crustless Crab Quiche with Asparagus

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: crustless quiche, easy breakfast recipes
Servings: 8 servings
Calories: 183kcal
Author: Diabetic Foodie


  • 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)


  • 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.
  • In a medium bowl, whisk together the baking mix and 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.
  • Gently stir in the crab, taking care not to break up the lumps.
  • 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.


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.


Serving: 1slice | Calories: 183kcal | Carbohydrates: 9g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 135mg | Sodium: 354mg | Potassium: 0mg | Fiber: 0g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 9g