Crustless Crab Quiche

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.

• Ready In: 45 mins
• Serves: 6
• Yields: 1 quiche

Ingredients

• 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

Directions

1. Preheat oven to 400 degrees (375 degrees for glass plate).
2. Spray a 9" pie plate with non-stick spray.
3. Combine chopped crab, onion and cheese.
4. Press into pie plate.
5. Beat together remaining ingredients except paprika and pour over the crab.
6. Sprinkle with paprika.
7. Bake 30 minutes.