Crustless Crab Quiche - all phases
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| Wed, 04-14-2004 - 9:32pm |
Crustless Crab Quiche - Preparation Time :0:30
8 ounces imitation crab chunks -- chopped ( *don't use real crab)
1 cup reduced fat cheddar cheese, -- shredded
1 cup onion -- chopped (I used frozen chopped)
4 large eggs (I use Eggbeaters)
1 cup evaporated fatfree skim milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
dash paprika
Preheat oven to 400 degrees (375 degrees for glass plate).
Spray a 9" pie plate with non-stick spray.
Combine chopped crab, onion and cheese. Press into pie plate. (I just dump them in pie plate, combine in there & save a dirty bowl).
Beat together remaining ingredients except paprika and pour over the crab.
Sprinkle with paprika.
Bake 30 minutes.
Start weight: 188/Current weight: 135.5/Goal weight: 130
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Why can't real crab be used?
Karen
Susan :)
Sounds like a great recipe and I'm going to try it. When you make the 2nd quiche, do you freeze it uncooked? If not, when you defrost the quiche, how long do you bake it?
Thanks,
Dina
Doesn't the fake crab have sugar added? Do you know of a brand that doesn't?
thanks :-)
I cook then freeze.
Susan :)
Not sure which brand I use, just check the ingredients.
Susan :)
I'll check mine next time too!
Susan :)
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