Crustless Crab Quiche

Manami's Note:

Here is an EatingWell's take on a favorite seafood-brunch dish that's usually dripping with saturated fat. This version gets its richness from cottage cheese and yogurt, with a small amount of real Parmesan and Cheddar.They use a little of a great-tasting cheese goes a long way in creating a full flavor.

• Total Time: 1 hrs 20 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 6

• 2 teaspoons extra virgin olive oil , divided
• 1 onion , chopped
• 1 red bell pepper , chopped
• 12 ounces mushrooms , wiped clean and sliced (about 4 1/2 cups)
• 2 large eggs
• 2 large egg whites
• 1 ½ cups low fat cottage cheese
• ½ cup low-fat plain yogurt
• ¼ cup all-purpose flour
• ¼ cup freshly grated parmesan cheese
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 8 ounces cooked lump crabmeat , drained and picked over (fresh or frozen and thawed)
• ½ cup grated sharp cheddar cheese
• ¼ cup chopped scallion

Directions:

1. Preheat oven to 350°F
2. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
3. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat.
4. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.
5. Add the remaining 1 teaspoon oil to the skillet and heat over high heat.
6. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes.
7. Add to the bowl with the onion mixture.
8. Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth.
9. Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula.
10. Pour into the prepared baking dish.
11. Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes.
12. Let stand for 5 minutes before serving with fresh fruit.
13. E N J O Y !