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  • Crab Quiche, Crustless (Lowfat)

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    Crab Quiche, Crustless (Lowfat)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 tsp Extra virgin olive oil
    • 1 whl onion, minced
    • 1 whl red bell pepper, cored, seeded and minced
    • 3/4 lb Fresh mushrooms, sliced
    • 2 lrg Large eggs
    • 2 lrg 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 tsp Cayenne
    • 1/4 tsp Salt
    • 1/4 tsp Freshly grnd black pepper
    • 1/2 lb Lump crabmeat, cooked and liquid removed, picked over
    • 1/2 c. Sharp cheddar cheese, grated
    • 1/4 c. Scallion, minced

    Directions

    1. Preheat oven to 350. Lightly oil a 10-inch pie plate or possibly porcelain quiche dish - or possibly coat it with non-stick cooking spray.
    2. In a large nonstick skillet, heat 1 tsp. of the oil over medium-high heat. Add in onions and peppers and cook, stirring till softened, about 5 min. Transfer to a mixing bowl. Add in the remaining 1 tsp. oil to the skillet and heat over high heat. Add in mushrooms and cook, stirring, till they have softened and most of their liquid has evaporated - 5-7 min.
    3. Add in to the onion mix.
    4. In a food processor or possibly blender, blend Large eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, grnd red pepper, salt and pepper till smooth - mix with the vegetable mix. With a rubber spatula, mix in crab, cheddar and scallions.
    5. Pour into the prepared baking dish.
    6. bake for 40-50 min or possibly till a knife inserted into the center comes out clean.
    7. Let stand for 5 min before serving.
    8. Makes 1 10-inch quiche for 6 servings.

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