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.
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!
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.
Step 5: Stir in the cooked and chopped asparagus, cheese, minced onion, salt, and pepper.
Step 6: Gently stir in the crab, taking care not to break up the lumps.
Step 7: Pour the mixture into the prepared pie plate.
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.
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.
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!
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:
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
- 3 large eggs
- 3/4 cup egg substitute
- 1/2 cup low-fat buttermilk baking mix
- 3/4 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)
- 1/4 teaspoon salt
- 1/8 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.
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