Nutritional Info

Nutrition Facts

Serving Size 1 (28g)

Calories 69
Calories from Fat 30 (43%)
Amount Per Serving %DIV
Total Fat 3.3g 5%
Saturated Fat 1.1g 6%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 3.4mg 1%
Sodium 96mg 4%
Potassium 39.2mg 1%
Total Carbohydrate 6.7g 2%
Dietary Fiber 0.2g 1%
Sugars 3.6g
Protein 3g 6%

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Recipe Description
Tasty and enjyable crab quiche one of those recipes that you can't just have one.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1   egg white
1   9inch pie crust
1/4 Cup(c)  egg substitute
1/4 Cup(c)  evaporated skim milk
1/4 Cup(c)  shredded reduced-fat swiss cheese
1 Tablespoon(T)  minced green onion. green and white parts
1/8 Teaspoon(t)  salt
1/8 Teaspoon(t)  ground marjoram
1/8 Teaspoon(t)  ground lemon pepper
1/2 Cup(c)  finely chopped crab or imitation crab
1/4 Cup(c)  grated parmesan cheese


Preheat the oven to 400°F .

Lightly grease two pans of miniature muffin cups (24 muffin cups). Roll the pastry dough between two sheets of wax paper until quite thin. Using a 21/2-inch round cutter, cut the dough into circles and fit into the miniature muffin cups.

Prick the crusts. Bake for 2 minutes, prick again and bake for 2 minutes longer.

Remove the crusts from the oven; reduce the oven temperature to 350°F. Combine the egg white, egg substitute, evaporated milk, cheese, green onion, salt, marjoram, lemon pepper, and imitation crab in a medium bowl.

Spoon the mixture into the miniature quiche crusts; sprinkle with the Parmesan cheese. Bake for about 20 minutes or until set.

Let set in the pan for 5 minutes before carefully removing to a serving tray.

Additional notes

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Tiny Crab Quiche
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