Prep 15 mins
Cook 30 mins
This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same.
- 8 ounces imitation crabmeat, chopped
- 1 cup low-fat cheddar cheese, shredded
- 1 cup onion, chopped
- 4 large eggs (I use Egg Beaters)
- 1 cup evaporated skim milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄8 teaspoon pepper
- 1 dash paprika
- Preheat oven to 400 degrees (375 degrees for glass plate).
- Spray a 9" pie plate with non-stick spray.
- Combine chopped crab, onion and cheese.
- Press into pie plate.
- Beat together remaining ingredients except paprika and pour over the crab.
- Sprinkle with paprika.
- Bake 30 minutes.
Very tasty dish, easy to make and quite economical too. I used grated Edam cheese and red onion. Thanks for posting.
I was apprehensive about this, but it was very yummy! I sauteed the onions in 1/4 tsp. of butter before I put them in the crab mixture. I also added a little Old Bay and some cayenne for some kick. It turned out great and I will definitely make it again.
I altered the recipe slightly. I used green onions because I had some I needed to use and added a cup of thawed chopped spinach because my family doesn't believe it's a quiche without spinach. :o). Also, since I added in the spinach I threw in another egg.
The only change I'd like to try in the future would be to add a pinch of old bay seasoning to the crab mixture.
All in all, it's a wonderful weeknight meal when served with a salad on the side.