• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Crab Quiche, Crustless (Lowfat)

  • Recipe Submitted by on

Category: Eggs

 Ingredients List

  • 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

Let stand for 5 minutes before serving.

Makes 1 10-inch quiche for 6 servings.

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