CREAMY CRAB QUICHE
1 pound crabmeat
3/4 cup corn fresh or frozen
3 whole green onions chopped (including green)
3 tablespoons parmesan cheese freshly grated
1/2 teaspoon dried dill weed
1/4 teaspoon white pepper
1/4 teaspoon salt
1 (12 ounce) can evaporated skim milk
1 cup Egg Beaters 99% egg substitute
1/2 cup nonfat sour cream
Heat oven to 350 degrees F. Lightly coat a 10-inch glass or ceramic pie dish (or use an 11x7-inch glass baking pan) with vegetable cooking spray. Set aside.
In a medium bowl, combine the crab, corn, green onion, parmesan cheese, dill weed, pepper, and salt. Toss well to blend evenly. Spread mixture evenly across the bottom and 2/3 of the way up the sides of the prepared baking dish.
In your now-empty medium bowl, combine the evaporated skim milk, nonfat egg substitute, and nonfat sour cream. Beat with a fork or whisk until combined. Pour evenly over the crab mixture.
Bake 50-60 minutes, or until the quiche is set in the center (if your oven is really at 350 degrees, 60 minutes is more likely than 50). Allow to cool 10 minutes before slicing.
Makes 6 servings
Adapted by Jill Huntley, slightly modified by Curtis Jackson, 1990s, found in The Columbus Dispatch
1 pound crabmeat
3/4 cup corn fresh or frozen
3 whole green onions chopped (including green)
3 tablespoons parmesan cheese freshly grated
1/2 teaspoon dried dill weed
1/4 teaspoon white pepper
1/4 teaspoon salt
1 (12 ounce) can evaporated skim milk
1 cup Egg Beaters 99% egg substitute
1/2 cup nonfat sour cream
Heat oven to 350 degrees F. Lightly coat a 10-inch glass or ceramic pie dish (or use an 11x7-inch glass baking pan) with vegetable cooking spray. Set aside.
In a medium bowl, combine the crab, corn, green onion, parmesan cheese, dill weed, pepper, and salt. Toss well to blend evenly. Spread mixture evenly across the bottom and 2/3 of the way up the sides of the prepared baking dish.
In your now-empty medium bowl, combine the evaporated skim milk, nonfat egg substitute, and nonfat sour cream. Beat with a fork or whisk until combined. Pour evenly over the crab mixture.
Bake 50-60 minutes, or until the quiche is set in the center (if your oven is really at 350 degrees, 60 minutes is more likely than 50). Allow to cool 10 minutes before slicing.
Makes 6 servings
Adapted by Jill Huntley, slightly modified by Curtis Jackson, 1990s, found in The Columbus Dispatch
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