Creamy Crab Quiche
Yield
6 servingsPrep
20 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
|
|
| 3 | each |
scallions, spring or green onions
including green parts, chopped |
|
| 3 | tablespoons |
Parmesan cheese
freshly grated |
|
| ¾ | cup |
corn
fresh or frozen |
|
| ½ | teaspoon |
dill weed
dried |
|
| ¼ | teaspoon |
white pepper
|
|
| ¼ | teaspoon |
salt
|
|
| 12 | ounces |
evaporated milk
skim |
|
| 1 | cup |
liquid egg substitute
|
|
| ½ | cup |
sour cream, non-fat
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
|
|
| 3 | each |
scallions, spring or green onions
including green parts, chopped |
|
| 45 | ml |
Parmesan cheese
freshly grated |
|
| 177 | ml |
corn
fresh or frozen |
|
| 2.5 | ml |
dill weed
dried |
|
| 1.3 | ml |
white pepper
|
|
| 1.3 | ml |
salt
|
|
| 346.8 | ml/g |
evaporated milk
skim |
|
| 237 | ml |
liquid egg substitute
|
|
| 118 | ml |
sour cream, non-fat
|
Directions
Heat oven to 350℉ (180℃).
Lightly coat a 10-inch glass or ceramic pie dish (or use an 11x7-inch glass baking pan) with vegetable cooking spray.
Set aside.
In a medium bowl, combine the crab, parmesan cheese, green onion, corn, dill weed, pepper, and salt.
Toss well to blend evenly.
Spread mixture evenly across the bottom and ⅔ of the way up the sides of the prepared baking dish .
In your now-empty medium bowl, combine the evaporated skim milk, nonfat egg substitute, and nonfat sour cream.
Beat with a fork or whisk until combined.
Pour evenly over the crab mixture.
Bake 50 to 60 minutes, or until the quiche is set in the center (if your oven is really at 350 degrees, 60 minutes is more likely than 50).
Allow to cool 10 minutes before slicing.
