Low Carb Crustless Crab Quiche Recipe - Simply So Healthy (2024)

This keto friendly Low Carb Crustless Crab Quiche recipe makes a fast, easy, and elegant low-carb breakfast, brunch or even dinner. This quiche will be the star of a Mother’s Day or Easter brunch. It can be enjoyed by those on a keto, low carb, Atkins, or gluten-free lifestyle.

The Recipe for Low-Carb Crustless Crab Quiche

If you’re looking for an easy, but elegant dish for a special occasion, this recipe is for you! This quiche is chocked full of tender crab meat, green onions and parmesan cheese. Some Old Bay Seasoning gives it some added spice. This quiche is always a hit with everyone at the table.

This recipe was one of the first recipes on the blog. I first published the recipe onFeb 13, 2016 at 16:53. It’s such a wonderful recipe that I wanted to give it an upgrade. I’ve added process photos and re-photographed the finished product. I’m so glad I did! I had almost forgotten how good it is.

While crab might seem like an expensive extravagance, when added to a quiche, a little goes a long way! I enjoyed a piece for lunch, my husband and I had it for dinner and we both enjoyed it for lunch the next day. Now it’s gone and I am sad.

How to make a Low-Carb Crustless Crab Quiche

One of the best things about this recipe is that it’s so quick to get in the oven. If you’re using a can of crab meat, the only prep work is chopping up the green onions and cracking the eggs!

I start making this quiche by preheating the oven to 350º Fahrenheit. This is an important first step as it allows the oven to reach the correct temperature while I make the egg mixture. I also spray a glass deep dish 9.5 inch pie plate with coconut oil so it will be ready when I have the crab mixture ready to pour in.

Next, I prepare the ingredients. I slice the green onions, shred the parmesan cheese, and look through the crab meat and remove any shells. I break the eggs into a mixing bowl, whisk them until smooth, the whisk in the heavy whipping cream, Old Bay, sea salt and black pepper.

After I create the egg mixture, I stir in the green onions, half cup of parmesan cheese, and the crab. I pour the mixture into the pie plate and sprinkle on the rest of the cheese.

Finally, I put it in the oven and bake it into golden perfection.

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Can I use frozen crab legs to make this Low-Carb Crustless Crab Quiche?

Yes! I have made this quiche both with a can refrigerated crab meat found in the seafood department and frozen crab legs. The benefit of the can of crab meat is that someone else has done the heavy lifting. No crab legs to cook and no work to remove the meat from the hard crab legs. It may seem like a short cut, but it saves so much time!

When I used the frozen raw crab legs, I cooked them in a pot of boiling water with some salt and lemon juice added. I simmered them, covered for about 10 minutes before I removed them with some tongs.

Next, I cracked the chitin and dug out the meat. This took a long time! I highly recommend the can of crab meat.

I cooked about two pounds of crab legs and had enough meat for this recipe, plus some left over that I used in two omelets.

Final words

This recipe quickly became a favorite of the whole family. It takes only a few minutes to get it in the oven and it comes out of the oven looking absolutely delectable!

Love crab? You might want to try out our Low-Carb Crab Chowder, ourLow-Carb Crab Melt Sandwiches, or this keto-friendly crab dip from Keto Cooking Wins.

Enjoy!

-Annissa