Nouveau Quiche

(Crustless crab and mushroom quiche)

  • 3 cups sliced mushrooms
  • 1 cup each diced onions and diced red bell pepper
  • 2 cloves garlic, minced
  • 1 ½ cups fat-free egg substitute
  • ¾ cup evaporated 2 % milk
  • ¼ cup grated Parmesan cheese
  • ½ tsp. dry mustard powder
  • ¼ tsp. black pepper
  • 8 oz. canned, fresh, or frozen lump crabmeat (see note below)
  • ¾ cup shredded, fat-free sharp cheddar cheese (3 oz)
  • ¼ cup chopped green onions

+Spray a large, non-stick saucepan with non-stick spray.  Add mushrooms, onions, red pepper, and garlic.  Cook and stir over medium heat until vegetables are tender, about 6-7 minutes.  Remove from heat and let cool slightly.

+In a large bowl, whisk together egg substitute, milk, Parmesan cheese, mustard powder, and pepper.  Stir in crabmeat, mushroom mixture, cheddar cheese, and green onions.  Pour into a 9” deep-dish quiche pan or pie plate that has been sprayed with non-stick spray.

+Bake quiche at 350 for 40-45 minutes, until firm to touch.  Let stand 10 minutes before slicing.

Makes 6 servings.

Hint:  If using canned crabmeat, drain well before adding to other ingredients.  Thaw frozen