Crustless Crab Quiche
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
1 quiche
- Serves:
- 8
ingredients
- 3 eggs (I use egg substitute)
- 1⁄2 cup fat-free evaporated milk
- 1⁄2 low-fat mayonnaise
- 1 teaspoon cornstarch
- 1 1⁄2 cups gruyere cheese, grated
- 1 (13 ounce) can crabmeat, drained
- Tabasco sauce, to taste (I use 3-4 "shots")
- 3 green onions, chopped
- 1 cup mushroom, sliced
- 2 tablespoons canola oil
directions
- Heat up a non-stick skillet. Place 1 tablespoon canola oil in heated skillet. Sauté sliced mushrooms on medium heat until browned and soft. Take off heat and set aside.
- Grate the Gruyere cheese, set aside.
- Chop the green onions; set aside.
- Pour 1 tablespoon canola oil into a quiche pan (or deep pie pan) and spread inside the bottom and sides; set aside.
- In a small mixing bowl, add eggs, milk, mayonnaise, cornstarch and Tabasco sauce. Mix using a whisk until smooth.
- Arrange crab, cheese, green onions and mushrooms in the quiche pan evenly.
- Pour egg mixture into the pan.
- Bake in a 350°F oven for 35-40 minutes, or until a knife inserted into the center comes out clean.
- Let cool 5-10 minutes, slice and serve.
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