Quick Crab Quiche

This quick crab quiche serves 4.

Quick Crab Quiche

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    3 tablespoons diet margarine 8 ounces fresh, frozen or canned (and drained) crabmeat
    1 medium carrot, washed, trimmed, peeled, grated 3/4 cup cracker meal
    1/2 medium onion, peeled, diced fine 1 teaspoon baking powder
    1 medium zucchini, washed, trimmed, thinly sliced 1/2 teaspoon white pepper
    1/2 medium red bell pepper, washed, cored, diced fine 1 cup egg substitute or egg whites
    1/2 cup chopped parsley 1 1/2 cups fat free milk


    Prep: 1 hour 25 min (85 mins) Total:
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    • 1

      Preheat oven to 375 degrees F.

    • 2

      Spray large nonstick skillet with cooking spray. Add 1 tablespoon diet margarine and melt over medium heat. Add carrot, onion, zucchini, red pepper and parsley and sauté until vegetables are just tender, about 5-6 minutes. Stir in crabmeat. Transfer mixture to 9 inch pie plate that has been liberally coated with nonstick cooking spray.

    • 3

      In medium size bowl, mix cracker meal with baking powder; stir to blend. Add white pepper. Using pastry cutter or two knives, cut in remaining 2 tablespoons diet margarine. Add egg substitute and milk and mix well. Pour mixture over vegetables/crab in pie plate.

    • 4

      Bake quiche until golden and puffed, about 35 minutes. Let stand for 5 minutes before serving.

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