Title: Crab Quiche, Crustless (Lowfat)
Categories: Eggs, Seafood - e
Yield: 6 Servings

2 ts Olive oil
1 Whole onion, chopped
1 Whole red bell pepper,
-cored, seeded and chopped
3/4 lb Fresh mushrooms, sliced
2 lg Eggs
2 lg Egg whites
1 1/2 c Nonfat cottage cheese
1/2 c Nonfat plain yogurt
1/4 c All-purpose flour
1/4 c Grated fresh Parmesan cheese
1/4 ts Cayenne
1/4 ts Salt
1/4 ts Freshly ground black pepper
1/2 lb Lump crabmeat, cooked and
-drained, picked over
1/2 c Sharp cheddar cheese, grated
1/4 c Scallion, chopped

Preheat oven to 350. Lightly oil a 10-inch pie plate or porcelain quiche
dish - or coat it with non-stick cooking spray.

In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high
heat. Add onions and peppers and cook, stirring until softened, about 5
minutes. Transfer to a mixing bowl. Add the remaining 1 teaspoon oil to the
skillet and heat over high heat. Add mushrooms and cook, stirring, until
they have softened and most of their liquid has evaporated - 5-7 minutes.
Add to the onion mixture.

In a food processor or blender, blend eggs, egg whites, cottage cheese,
yogurt, flour, Parmesan, ground red pepper, salt and pepper until smooth -
mix with the vegetable mixture. With a rubber spatula, fold in crab,
cheddar and scallions.

Pour into the prepared baking dish.

bake for 40-50 minutes or until a knife inserted into the center comes out
clean.

Let stand for 5 minutes before serving.

Makes 1 10-inch quiche for 6 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter 11 Jan 97

Recipe by: Eating Well Magazine, March/April 1996, page 29

From: Sharon

Date: Sat, 11 Jan 1997 11:47:45 -0600