The Lo Cholesterol Crustless Crab Quiche Recipe is one of my favorite dishes to make when I want something special that won’t leave me feeling guilty. It’s elegant enough for company, but simple enough that you’ll find yourself making it again and again, dear.
What makes this quiche so wonderful is that it’s made without a crust, which cuts down on the fat and calories while letting that beautiful fresh crab shine right through. The buttermilk and egg substitute keep it light and fluffy, and just a touch of cayenne pepper adds a little zip that brings everything together beautifully.
I love serving this for a nice lunch or light supper, and it’s always such a hit with family and friends who are watching their cholesterol. There’s something so satisfying about sharing a dish that tastes indulgent but is actually good for you — that’s when I know I’m doing my job as a grandmother just right.
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Lo Cholesterol Crustless Crab Quiche Recipe
Ingredients
- 1 cup Egg Substitute
- 8 ounce Buttermilk
- 0.33333333333333 cup Onions
- 0.25 teaspoon Salt
- 0.125 teaspoon Red Pepper
- 7.5 ounce Crab
- 1 cup Parmesan Cheese
- 1 tablespoon Parsley
Instructions
- Mix egg substitute, lowfat milk, onion, salt and cayenne.
- Set aside.
- Spray 8 inch quiche dish with vegetable spray.
- Sprinkle with crab and cheese.
- Pour egg mix over top and sprinkle with parsley.
- Bake 15 min at 425 degrees.
- Reduce temperature to 300 and bake 35 min more.
- Let rest 10 min before cutting.
