Prep 15 mins
Cook 1 hr
For a completely vegetarian quiche, leave the crab out. I used this recipe for a friend that was having some problems with finding a lower fat recipe, using reduced fat cheese and liquid egg substitute. Obviously we can add the fat back in if you like!
- 12 ounces frozen hash browns, thawed
- 1 (6 ounce) can white crab meat, drained and rinsed
- 4 ounces reduced-fat sharp cheddar cheese, grated
- 1 cup liquid egg substitute
- 1 (12 ounce) can evaporated skim milk
- 1⁄4 cup minced onion
- 1⁄4 cup dried tomatoe
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, finely chopped
- Preheat the oven to 425F degrees.
- Place the thawed hash browns in a prepared dish.
- Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray.
- Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes.
- Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust.
- Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl.
- Mix well and slowly pour the mixture over the top and sprinkle with parsley Bake the quiche for 15 minutes and then reduce the temperature to 300°F and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer.
- Alolw the quiche to rest 10 minutes before cutting.
- Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
- Seal, label and freeze up to two months.
- Do not thaw before reheating.
- Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
Loved this quiche! The texture was terrific, which can be difficult. I was also concerned about using has brown potatoes for the base, but they worked great. And the quiche came out of the dish without sticking. I did have to add an extra 5 minutes to both the potato and quiche cooking times. I also left out the dried tomatoes. And instead of salt, black pepper and cayenne pepper, I used an equal amount of the local crab seasoning. I'd highly recommend this dish. Good job, Tish!
A delicious quiche! The only change I made was using 4 whole eggs in place of the egg substitute. This worked fine. Simply delicious!
This recipe turned out fantastico! I was afraid that the potatoes would be a little bland so I tossed them with salt, pepper, and a little cayenne. I used homemade dried tomatoes!! I wasnt sure what size "dish" to use so I made it in a corningware dish, which ended up being a little too big! :-) hehe.. no big deal though.. I just made more of the ingredients and it turned out just delicious. I made it again with tuna too, and that was delicious as well!!! I want to thank you for this recipe because it really made for a wonderful dinner for us..especially for my mom..she's having some problems eating because of a problem with her mouth, and so Ive been trying to make "softer" meals...and this was perfect. She couldnt get enough of it! :-) She even asked me to pack the leftovers for her for lunch tomorrow. :-) I was so overwhelmed with joy. Thank you so much Tish. I will think of you each and every time i make this wonderful dish.