Crustless Crab Quiche

• 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 1/2 cups low fat cottage cheese
• 1/2 cup low-fat plain yogurt
• 1/4 cup all-purpose flour
• 1/4 cup freshly grated parmesan cheese
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 8 ounces cooked lump crabmeat, drained and picked over (fresh or frozen and thawed)
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup chopped scallion

1. Preheat oven to 350u0b0F
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 !

extra virgin olive oil, onion, red bell pepper, mushrooms, eggs, egg whites, cottage cheese, lowfat plain yogurt, flour, parmesan cheese, cayenne pepper, salt, fresh ground pepper, lump crabmeat, cheddar cheese, scallion

Taken from www.food.com/recipe/crustless-crab-quiche-393062 (may not work)