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Crabmeat Quiche
Source: dLife

A light and cheesy quiche made with crabmeat.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 189.1
Total Carbs 10.9 g
Dietary Fiber 0.0 g
Sugars 0.3 g
Total Fat 11.5 g
Saturated Fat 5.4 g
Unsaturated Fat 0.4 g
Potassium 185.3 mg
Protein 13.8 g
Sodium 252.8 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Meat , 1 Other Carbs , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  eggs
2 each  egg whites
1 cup  half & half
1 tbsp  fresh tarragon
0 1/2 tsp  salt
0.125 tsp  hot red pepper flakes
0 1/2 cup  shredded Swiss cheese
1 each  frozen 9" pie crust
8 oz  cooked crab
1 pinch  fresh tarragon
1 pinch  paprika
  1. Preheat oven to 350°F.
  2. Bake frozen pie crust in preheated oven for 5 minutes. Remove from oven and place on baking sheet.
  3. Mince fresh tarragon.
  4. In large bowl, whisk eggs, egg whites, half and half, tarragon (1 tbsp), salt, and hot red pepper flakes until well blended.
  5. Add cheese, whisk.
  6. Arrange crabmeat in bottom of pie shell. Pour egg mixture on top.
  7. Place gently in oven. Bake until set and toothpick inserted in the center comes out clean, 35-40 minutes.
  8. Let cool at least 20 minutes. Garnish with pinch of fresh tarragon and paprika.

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