Skinny Crab Quiche Recipe

Skinny Crab Quiche Recipe

  • 1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
  • 1 1/2 cups shredded reduced-fat Cheddar cheese
  • 1/2 cup shredded zucchini
  • 1/3 cup chopped green onions
  • 1 1/2 cups egg substitute
  • 1 (12 fluid ounce) can fat-free evaporated milk
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon salt-free lemon-pepper seasoning
  • 1 dash paprika
  1. In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with nonstick cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika.
  2. Bake, uncovered, at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
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