Crustless Crab Quiche

• 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

1. Heat up a non-stick skillet. Place 1 tablespoon canola oil in heated skillet. Saute sliced mushrooms on medium heat until browned and soft. Take off heat and set aside.
2. Grate the Gruyere cheese, set aside.
3. Chop the green onions; set aside.
4. Pour 1 tablespoon canola oil into a quiche pan (or deep pie pan) and spread inside the bottom and sides; set aside.
5. In a small mixing bowl, add eggs, milk, mayonnaise, cornstarch and Tabasco sauce. Mix using a whisk until smooth.
6. Arrange crab, cheese, green onions and mushrooms in the quiche pan evenly.
7. Pour egg mixture into the pan.
8. Bake in a 350u0b0F oven for 35-40 minutes, or until a knife inserted into the center comes out clean.
9. Let cool 5-10 minutes, slice and serve.

eggs, milk, mayonnaise, cornstarch, gruyere cheese, crabmeat, tabasco sauce, green onions, mushroom, canola oil

Taken from www.food.com/recipe/crustless-crab-quiche-114416 (may not work)