Crustless Lobster Quiche Recipes

Crustless quiche, perfect for phase 1 of south beach.

This crustless quiche is delightful any day of the week, for any meal!

Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.

This is a "crustless" quiche so you save calories, also, use reduced fat Bisquick, reduced fat cheese and skim evaporated milk and egg beaters!

This is a great, low fat vegetarian recipe for crustless quiche. Different veggies can be added or removed.

I found a recipe online and switched it up a little. I thought a few changes would add a little something and it also made it much healthier.

Quick, easy, and delicious meal (my version of Red Lobster tilapia in a Bag!)

Delicious and healthful, this simple dish is perfect any time of day.

Sugarless, crustless pumpkin pie

This recipe is like crustless pumpkin pie without all the sugar and fat.

Crustless and sugarless, and awesome.

a Quiche you can eat with your hands.

Hashbrowns form the base to this tasty quiche

This quiche is soooo good!

Another quiche for quick breakfasts

This protein-packed quiche makes for a great breakfast or light lunch.

Quiche the Oxygen Way!

Scrumptious Spinach Quiche, light as air.

Great way to use up leftover veggies

Just three ingredients, and low in carbs. What could be better?

My serving size is .25 cups however, 2 tablespoons is the normal serving size.

With zucchini so plentiful in the summer, and friends sharing their harvest, I find this a very easy and enjoyable dish.

If you like Greek Spinach Pie, this is a wonderful healthier substitution that even kids like too - I was surprised/amazed that my child liked this recipe:)

Tiny in size, tiny in Calories, full of nutrients and flavor. Very filling for such small quiches! Great for parties, snacking, appetizers, or as a side dish.

I give credit to JENNLOVE for inspiring this recipe with her Crustless Spinach, Onion and Feta Quiche recipe. I love to wander through the farmer's market, pick out the seasonal fresh vegetables, and figure out later what to do with them. This is how this dish came to be. Because of the skim milk and reduced amount of eggs, it is more similar in texture to a frittata than a true French quiche, which is richer and creamier. But it is still very good and makes a good dish for dinner or a nice Sunday brunch. My son (Mr. I-Hate-Quiche) loved this and gobbled down two slices.

This is a Rachel Ray Recipe with a couple of changes to lower fat content and increase protein. It's fabulous.