Title: Crab Quiche, Crustless (Lowfat)
Categories: Egg Seafood
Yield: 6 Servings

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

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. Recipe by: Eating Well Magazine, March/April 1996, page 29

From: Sharon

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

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