Crab quiche, crustless (lowfat)

6 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
1 Whole onion, chopped
1 Whole red bell pepper, cored, seeded and chopped
¾ pounds Fresh mushrooms, sliced
2 larges Eggs
2 larges Egg whites
1½ cup Nonfat cottage cheese
½ cup Nonfat plain yogurt
¼ cup All-purpose flour
¼ cup Grated fresh Parmesan cheese
¼ teaspoon Cayenne
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
½ pounds Lump crabmeat, cooked and drained, picked over
½ cup Sharp cheddar cheese, grated
¼ cup Scallion, chopped

Directions

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@...>

Date: Sat, 11 Jan 1997 11:47:45 -0600

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