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 on Feb 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.
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, our Low-Carb Crab Melt Sandwiches, or this keto-friendly crab dip from Keto Cooking Wins.
Low Carb Crustless Crab Quiche (Keto-Friendly)
This low-carb crustless crab quiche makes an elegant, easy, and delicious breakfast, brunch or even dinner. This quiche is suitable for low-carb, keto, Atkins, and gluten-free lifestyles.
- 5 pasture-raised eggs
- ½ cup heavy cream
- 1 teaspoon Old Bay Seafood Seasoning
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup grated parmesan cheese quantity divided
- 4 scallions thinly sliced
- ½ lb. crab meat shells removed
Preheat oven to 350F. Spray a deep dish pie pan with coconut oil.
In a large mixing bowl beat the eggs using a whisk. Whisk in the heavy cream, Old Bay seasoning, salt and pepper.
Stir in scallions, 1/2 cup of the grated cheese (reserving 1/4 cup of the cheese for the topping, and the crab meat.
Pour mixture into prepared pie pan. Sprinkle reserved 1/4 cup grated parmesan on top of the mixture.
Place pan on cookie sheet. Bake in the preheated oven for 35 to 45 minutes. Quiche is done when the center is barely set and the top is a golden brown. Allow to cool on a rack 5-10 minutes before serving.
Can this be frozen and reheated?
I haven’t tried it, but I’ve heard that quiches can be frozen successfully. Be sure to let it cool completely, then wrap well, making sure it’s completely covered to prevent freezer burn.
Giving it a shot subbing crawfish tails for crab meat. We shall see, thanks a bunch!
We’re at a remote vacation home near Bellingham, WA, and the neighbors gave us some fresh crab. I made this recipe with the leftovers, but had to substitute some ingredients since stores are 30 minutes away (each way). I used Greek yogurt with some water for the heavy cream, shredded Cheddar for Parm, dried chives for green onions, a different seasoning blend similar to Old Bay, added some diced celery, onion powder, and garlic powder. I had to bake it in a small casserole dish for about 55 minutes. It turned out fantastic, even without having the proper ingredients. I’d definitely make it again if generous neighbors gave us more crab!
What a wonderful gift! Glad you enjoyed the quiche.
I have made this twice now, and I love how easy it is! I substituted Feta for Parmesan, which made it salty the first time. Second time I used feta again and omitted the salt and it was perfect. I used a stoneware pizza stone underneath the pie plate and it didn’t burn either time. Five stars for this one: Easy, healthy, delicious!
Can you use half and half instead of heavy cream ?
Yes, that should work fine.
I’m making this recipe today following the instructions to the T. I’ll let you know when we taste. Thanks for sharing.
Can I use imitation crab instead of real crab meat?
Yes, this will work fine. It may add a few carbs though.