Crustless Crab Quiche - all phases

iVillage Member
Registered: 03-19-2003
Crustless Crab Quiche - all phases
17
Wed, 04-14-2004 - 9:32pm
T his really is amazing.   I always make 2 and freeze one.


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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iVillage Member
Registered: 03-19-2003
Wed, 04-28-2004 - 9:56am

Shoot - you know I don't know.

Susan :)

 

iVillage Member
Registered: 03-19-2003
Sat, 12-18-2004 - 8:25am

I'm making 2 of these by request. :)


Susan :)

 

iVillage Member
Registered: 03-19-2003
Fri, 12-24-2004 - 6:40pm

I just used bay scallops (I cooked them before adding) in place of the crab, mozzarella cheese in place of the cheddar (wish I had had Swiss), and sprinkled with Old Bay in place of the paprika.

Susan :)

 

iVillage Member
Registered: 03-19-2003
Sat, 12-25-2004 - 9:29am

Well.... it was good, but not my tastiest use of scallops.

Susan :)

 

iVillage Member
Registered: 01-20-2004
Thu, 01-20-2005 - 3:20pm
How would it be with shrimp, I wonder? The "krab" I bought also contains wheat & potato starches and I hesitate to eat it on Phase I. Sugars are listed at 3g, what do you think? Bonbon
iVillage Member
Registered: 04-01-2004
Thu, 01-20-2005 - 4:49pm
I would avoid it in phase 1.
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iVillage Member
Registered: 03-19-2003
Thu, 01-20-2005 - 11:31pm

Imitation crabs have been approved for phase 1.

Susan :)

 

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