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| Crab Quiche, Crustless (Lowfat) Recipe |
Category: Eggs
Rating:
N/A
Servings: 6
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Ingredients
2 teaspoon olive oil
1 whole onion, chopped
1 whole red bell pepper, cored, seede; d and chopped
3/4 lb fresh mushrooms, sliced
2 large eggs
2 large egg whites
1 1/2 cup nonfat cottage cheese
1/2 cup nonfat plain yogurt
1/4 cup all-purpose flour
1/4 cup grated fresh parmesan cheese
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 lb lump crabmeat, cooked and drained,; picked over
1/2 cup sharp cheddar cheese, grated
1/4 cup scallion, chopped
Cooking 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
eggs
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