Crustless Seafood Quiche
Yield
8 servingsPrep
10 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
cottage cheese
low fat |
*
|
| ½ | cup |
Parmesan cheese
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | ounces |
mushrooms, canned
canned, drained |
|
| ½ | pound |
monterey jack cheese
shredded |
|
| Choice of filling | |||
| 8 | ounces |
shrimp
salad |
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 8 | ounces |
crab meat
|
|
| 1 | teaspoon |
lemon zest
|
|
| ¼ | cup |
almonds
sliced |
|
| 15 ½ | ounces |
salmon
red, canned |
|
| ½ | teaspoon |
dill weed
|
|
| 1 | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
cottage cheese
low fat |
*
|
| 118 | ml |
Parmesan cheese
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
onion powder
|
|
| 1.3 | ml |
salt
|
|
| 115.6 | ml/g |
mushrooms, canned
canned, drained |
|
| 226.8 | g |
monterey jack cheese
shredded |
|
| Choice of filling | |||
| 231.2 | ml/g |
shrimp
salad |
|
| 5 | ml |
lemon zest
|
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 231.2 | ml/g |
crab meat
|
|
| 5 | ml |
lemon zest
|
|
| 59 | ml |
almonds
sliced |
|
| 448 | ml/g |
salmon
red, canned |
|
| 2.5 | ml |
dill weed
|
|
| 237 | ml |
cheddar cheese
grated |
|
Directions
In a blender combine first 7 ingredients.
Blend until smooth.
Arrange cheese, seafood, mushrooms and seasoning in quiche dish.
Pour blended ingredients over.
Bake 350℉ (180℃) F for 45 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes before cutting.
