Potato encrusted crab quiche

6 Servings

Ingredients

Quantity Ingredient
1 large Potato; thin-skin scrubbed
½ teaspoon Salt
Freshly ground black pepper
¼ cup Grated sharp cheddar cheese
1 teaspoon Canola oil
1 Shallot; minced
2 tablespoons Chopped garlic chives
¼ cup Red bell pepper; roasted
2 tablespoons Minced parsley
¼ teaspoon Salt
⅛ teaspoon Cayenne
6 ounces Lump crabmeat; rinsed and sorted
3 Eggs
1½ cup Nonfat milk
¼ cup Parmesan cheese

Directions

The roasted peppers can be canned, drained, picked clean of any bits of charred skin and chopped into ½-inch dice; if bell peppers are in season, freshly roasted pepper can be used. Preheat oven to 350 degrees F.; adjust shelf to lower level. Spray-grease a 10-inch pieplate or quiche dish. Steam potato until tender, about 30 minutes. Peel and mash (or put through ricer); mix with salt and pepper.

Spread evenly on bottom and sides of prepared baking dish. Sprinkle with cheddar cheese. Bake in preheated oven for 15 minutes.

In a small skillet or sautepan, heat oil. Cook shallot (OR green onion), stirring, until tender. Add chives, bell pepper, parsley, salt and cayenne.

Stir together and heat through. In a medium bowl, whisk together eggs. Add milk and Parmesan cheese and mix well. Add crab and seasoning mixture; mix well. Carefully pour mixture into partially baked potato crust. Bake in preheated oven for 35-40 minutes, until slightly puffed, golden brown and firm.

Serves 6 -- Per serving: CAL: 187 Grams of PRO: 16....of CARB: 16....of FAT: 6.7

1996 (c) Jane A. Rubey, M.P.H., R.D. email gourmet@...

Recipe By : Jane Rubey / Nutritiously Gourmet (1996) Posted to MC-Recipe Digest V1 #232 Date: Tue, 1 Oct 1996 10:38:46 -0700 (PDT) From: patH <phannema@...>

NOTES : Since we are making this in crab season when bell peppers are not in season, I use roasted bell peppers from a jar. If you happen to make this during bell pepper season, then you need to find frozen or canned crab.

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