Free Recipe Crab Quiche, Crustless (Lowfat)
Recipe Type: Free Egg Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Crab Quiche, Crustless (Lowfat) Recipe
2 ts Olive oil
1 Whole onion, chopped
1 Whole red bell pepper,
-cored, seeded and chopped
3/4 lb Fresh mushrooms, sliced
2 lg Eggs
2 lg Egg whites
1-1/2 c Nonfat cottage cheese
1/2 c Nonfat plain yogurt
1/4 c All-purpose flour
1/4 c Grated fresh Parmesan cheese
1/4 ts Cayenne
1/4 ts Salt
1/4 ts Freshly ground black pepper
1/2 lb Lump crabmeat, cooked and
-drained, picked over
1/2 c Sharp cheddar cheese, grated
1/4 c Scallion, chopped
Crab Quiche, Crustless (Lowfat) Preparation
Preheat oven to 350. Lightly oil a 10-inch pie plate or porcelain quiche dish – or coat it with non-stick cooking spray. In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onions and peppers and cook, stirring until softened, about 5 minutes. Transfer to a mixing bowl. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated – 5-7 minutes. Add to the onion mixture. In a food processor or blender, blend eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, ground red pepper, salt and pepper until smooth – mix with the vegetable mixture. With a rubber spatula, fold in crab, cheddar and scallions. Pour into the prepared baking dish. bake for 40-50 minutes or until a knife inserted into the center comes out clean. Let stand for 5 minutes before serving. Makes 1 10-inch quiche for 6 servings. Posted to TNT – Prodigy’s Recipe Exchange Newsletter 11 Jan 97 Recipe by: Eating Well Magazine, March/April 1996, page 29 From: Sharon <jouet@mindspring.com> Date: Sat, 11 Jan 1997 11:47:45 -0600
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