|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|
Preheat oven to 375 degrees F.
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.
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.
Bake quiche until golden and puffed, about 35 minutes. Let stand for 5 minutes before serving.
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