Cheesy ’n Crabby Crustless Quiche

FOOD & DRINK > RECIPES

Add Comment | Comments: 1 | Posted Jan. 21, 2010

Now that the holidays — and those big dinners and parties — are well-past, why not get rid of those ham and turkey blues with some lo-cal fare? Everybody’s favorite Hungry Girl has a dining delight in Cheesy ’n Crabby Crustless Quiche — something John Griffith, of the 100 block of Mifflin Street, likes when he wants to walk on the lighter side.

Besides pleasing the palate, the 150-calorie-per-slice dish doesn’t throw anyone’s New Year’s resolution off track.

Cheesy ’n Crabby Crustless Quiche

Ingredients:
2 cups of Original Egg Beaters

1/2 cup of skim milk

12 ounces of lump crabmeat, drained

3/4 cup of fat-free cheddar, shredded

1 large tomato, chopped

1 small onion, sliced

1/2 cup of sliced peppers

1-1/2 cups of fresh spinach

1/2 teaspoon each of garlic powder and black pepper

1 tablespoon of reduced-fat Parmesan, grated

Directions:

Preheat the oven to 375 degrees.

Combine all of the ingredients, except the Parmesan. Pour into a deep casserole dish coated with nonstick cooking spray. Use a fork to submerge the vegetables and crab in the egg mixture.

Bake for 30 minutes.

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