Search
by Ingredient

No Crust Crab- Vegetable Quiche

StarStarStarStarStar

Submitted by Nancylee114

YIELD

4 servings

PREP

25 min

COOK

30 min

READY

55 min

Ingredients

1 237
CUP ML ZUCCHINI
sliced
1 237
CUP ML MUSHROOMS
sliced
4 4
EGGS EGGS EGGS
beaten, or 8 ounces egg substitute *
1 237
CUP ML EVAPORATED MILK
skim
¼ 1.3
TEASPOON ML DRY MUSTARD
1 1
DASH DASH RED PEPPER FLAKES *
1 1
DASH DASH PAPRIKA *
6 to 8
OUNCES CRAB MEAT
frozen or canned
½ 118
CUP ML CHEDDAR CHEESE, REDUCED-FAT
shredded *
2 2
SCALLIONS SCALLIONS SCALLIONS, SPRING OR GREEN ONIONS
with tops, chopped *

Directions

Microwave Directions Combine zucchini and mushrooms in glass bowl. Microwave 2½ to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg, milk, salt, mustard, pepper, paprika and crabmeat. Microwave 2½ to 4 minu tes on HIGH or until heated through, stirring twice. Pour into 8 inch round mi crowave-safe pie plate. Cover with plastic wrap. Microwave 3 to 2½ minutes or until center is just about set. Sprinkle with cheese and scallions. Cover . Let stand 5 minutes before serving. Conventional Directions Preheat oven to 350 degrees. Sauté zucchini and mu shrooms in 1 tablespoon of margarine until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 74 35% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 117mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 11%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Trans-fat Free, Low Carb, Low Sodium
 
More health news

Email this recipe